This is NOT refried beans.We ate at a Mexican restraunt in Amarillo some time back, and my daughter got a small bowl of beans on the side. They were too hot for her, but I fell in love with them. I have tried duplicating the recipe, but to no avail.
These are not 100% the same, but they are OH SO good, I would have to say they are every bit as good as the ones at the restaurant.
I just threw them together, and so right now I am going to type out what I did.
I used canned beans! (GASP!!)
It was a large can of regular pintos, which I drained. I will use dried beans most likely next time.
I diced about 1/2 of an onion and 2 jalapenos (seeded) and sauted them in a little oil.
Then I added about 2 cups of homemade chicken stock, a dash of cumin, and some black -pepper, plus some Season-all PEPPER. Then I added about 2 chipotle peppers with some of the accompanying sauce. I dumped the beans into this mixture and heated well. Salted them.
I considered adding a can of drained rotel, but after sampling the beans, I decided they did not need tomatoes in them.
A little fresh garlic added the the saute just before its done would be good, but not enough to overpower.
I also added some cilantro to the small bowl I was sampling out of.
Yes, they are hot. But oh my gosh they are good! Of course if you make these you will have to play around with proportions as I will next time, as I will likley make bigger batches.
