Ingredients<\/u>:<\/b>
\n1 lb. pinto beans (Casserole brand recommended)
\nHot water
\n4 slices thick-cut bacon, cut into \u00bd-inch pieces
\n1 medium sized yellow onion, large chopped
\n2 Cayenne peppers, diced
\n2 medium dried ancho chilies, diced (store-bought in sack)
\n1 \u00bd tablespoons of Mesquite seasoning or all-purpose seasoning
\n1 teaspoon garlic powder
\n4 tablespoons butter (divided)
\n\u00bd cup mayonnaise
\n\u00bd cup sour cream
\n1 teaspoon cumin
\n1 teaspoon smoked paprika
\nGreen onions, finely chopped, for serving
\nShredded cheese, for serving<\/p>\n
Directions<\/u>:<\/b>
\nIn a pot, add the beans and enough hot water to cover the beans about 1 \u00bd to 2-inches. Place over high heat and when it starts to simmer add the bacon, onion, cayenne peppers and ancho chiles. Stir and cover. Bring to a hard boil and continue boiling for about 10 minutes.
\nStir in the Mesquite seasoning, garlic powder and reduce the heat down to a low boil.
\nStir in 2 tablespoons of the butter. Cover and continue cooking for about 2 – 2 \u00bd hours or until the beans are slightly tender.
\nNote: You will need to add hot water to the beans as they cook. Be sure the beans stay covered with about 1 \u00bd inches of water.
\nWhen the beans are soft, remove from the heat and drain well.
\nIn a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium-low heat.
\nPlace the beans in the skillet and mash with a potato masher, until blended (the traditional style keeps some bean texture rather than whipped smooth).
\nStir in the mayonnaise, sour cream, cumin and smoked paprika. Mash and stir again.
\nCook for about 4 to 6 minutes or until beans have simmered, stirring occasionally.
\nRemove from the heat and serve warm, topped with cheese and green onions, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
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