Florida Beans
The supreme bean recipe. Flavored with chili-garlic oil, Mexican cheese, and some other goodies.
Ingredients
- 3 tbsp Olive Oil
- 2 Arbol Chilis (dried) thinly chopped
- 2 California Chilis (dried) thinly chopped
- 4 tsp Black Pepper
- 1 tsp Salt
- 1 can Pinto Beans 75% strained
- 1 can Green Chilis
- 3 large shakes Susie Q's Seasoning
- 1/8 cup Distilled Vinegar
- 1/4 cup Mexican Cheese Blend
- 3 large cloves Garlic minced
Instructions
- Mince the garlic and chop the chilis.
- Heat up olive oil in a wide pan on low heat.
- Once hot, add the garlic to fry in the oil, stirring occasionally. Also add the salt and 2tsp of black pepper.
- Once the garlic puts on some color, add in the chilis. Make sure the garlic is a deep golden color, and the chilis lightly toast/fry. Remove pan from the heat as needed if the oil begins to get too hot. Process should take about 3-4 minutes.
- When the garlic gets to a satisfactory color, add in the whole can of beans. (Since the beans have a lot of water content, there will be a reaction with the oil.) Stir the beans and chili-garlic oil together. The reaction will subside as the oil cools and mixes. Raise heat to medium-low.
- Add green chilis, Susie Q's, 2tsp of black pepper, and half of the white vinegar. Let the beans simmer until they soften and the liquid begins to evaporate.
- Once soft, mash the beans in the pan. Mix in the rest of the white vinegar, and continue to let it simmer.
- Once the liquid looks almost gone, mix in the cheese.
- Carefully test the beans with a chip or spoon, and add salt, pepper, and/or vinegar to taste.
- Remove from heat and serve. As the beans cool off a bit the flavors will bloom. Serve warm. Refrigerated leftovers make for an amazing cold bean dip.