Matty’s Beans
Description
A perfect accompaniment to any barbecue or a really large appetizer (with just about anything to dip with!) that will be wiped out in a hurry, these beans are a delicious mix of goodness that are easy to find a use for! Borrowed from, ‘Open Wide’, by Benny Blanco, the leftovers were also excellent in quick, baked corn tortilla quesadillas – enjoy!
Ingredients
1/2 white onion AND 4 cloves of garlic AND 2 jalapenos (stems removed) – all chopped (I put them through my mini chopper)
1 T. each cumin AND coriander
2 T. taco seasoning – I used my homemade version
1 1/2 c. regular orange juice AND 1 t. kosher salt
1 can (398 mL) EACH refried pinto beans AND regular pinto beans
1 lb/454 g mozzarella, grated or cut into tiny chunks
1/2 c. (120 g) sour cream
Instructions
Heat up a splash of oil in a large, deep (preferably nonstick) skillet and cook and stir the onion, garlic and jalapenos over medium heat for several minutes until softened. Sprinkle in the cumin, coriander and taco seasoning and stir for a couple more minutes until the mix becomes very fragrant. Pour in the orange juice, add the salt and bring everything to a simmer.
Add the beans, stir well to combine, bring all back to a simmer and then stir in the cheese and sour cream and continue to stir until the cheese is melted and everything is warmed through.
Serve as you wish, but truly the best way is in a large casserole (or straight out of the pot!) with a huge bowl of sturdy tortilla chips.
