- 4
Ingredients
- 1-2 Tbsp. vegetable oil
- 1 large onion, chopped
- 125 g. bacon, cut into small pieces
- 4 garlic cloves finely chopped
- 1 tsp. ground cumin
- 1/2 tsp. mild chili powder
- 400 g. canned tomatoes, diced & drained reserving 3/4 cup juice
- 400 g. canned refried beans broken up into pieces
- generous 1/3 cup beer
- 400 g. canned pinto beans, drained
- salt & pepper
- 2 1/4 cups cheddar cheese grated
- To Serve
- Warm flour tortillas
- Sour cream
Preparation
Step 1
Heat oil in ovenproof skillet. Add onion & bacon and cook for 5 minutes, or until just turning brown. Stir in garlic, cumin & chili powder and continue to cook for 1 minute. Add the tomatoes and cook over medium-high heat until the liquid is evaporated.
Add the refried beans and mash lightly in the skillet with the tomato mixture, adding beer as needed to thin out the beans and make them smoother. Reduce heat and cook, stirring until the mixture is smooth and creamy.
Add the pinto beans and stir well to combine; if mixture is too thick, add a little of the reserved juice. Adjust the seasoning to taste.
Sprinkle cheese over the beans & cover tightly until the heat in the skillet melts the cheese or place under a preheated medium broiler to melt the cheese.