Better Refried Beans
This recipe was originally inspired by a tasty bean dip that is served at a couple of mexican restaurants in Las Vegas. We always loved eating the dip at the restaurants so (big surprise) I figured out how to make it at home. This makes a GREAT chip dip or can be used pretty much anywhere in the place of standard refried beans. The recipe is so dead simple to make and so much better than refried beans most people use straight out of a can. All you have to do is take the extra couple of minutes to turn something ordinary into something really great...you won't be sorry.
Two 14 oz. cans of ranch-style beans
¼ cup sour cream
¼ cup shredded cheddar cheese
1-2 Tbsp. brown sugar
Salt and pepper to taste
Hot sauce to taste
¼ cup salsa
Substitute one can of black beans in place of one of the cans of ranch-style beans
Canned or bottled jalapenos, finely chopped, to taste
Step 1: Drain off most of the liquid from the beans (if using black beans, drain AND rinse thoroughly before using). Place beans in sauce pan, mash with potato masher until chunky, and bring to a simmer over medium heat.
Step 2: Add sour cream, cheese, brown sugar and cook over medium-low heat for 10-15 minutes, stirring occasionally, until mixture has reduced and slightly thickened. Add salt and pepper (and hot sauce, salsa or sliced jalapenos) to taste.
Step 3: Remove from heat, transfer to bowl and enjoy.