South-of-the-Border Sonoran Beans

A southwest favorite. My standing joke about refried beans is – why would you want to eat anything that wasn’t cooked right the first time?
Well, this recipe blows that statement out the window.


1 large can fat-free refried beans (28 oz.)
1/2 cup minced onion
1 tbs. corn oil
1/2 tsp. ground cumin
1/2 tsp. mexican oregano
1/4 tsp. granulated garlic
1 or 2 dried cascabel peppers, stems and seeds removed – crushed in a mortar
Juice of one fresh-squeezed lime
1/4-1/2 cup sour cream
1/2 cup shredded Mexican cheese for topping (Chihuahua or Monterey Jack)
1-2 tsp. salt to taste


In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally.

Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans.

Turn the heat to low, cover the pot and simmer for about 20 minutes. Stir after 5 minutes. After 15 minutes, and the sour cream and salt, starting with the lower amount.
Taste and add more sour cream or salt if desired.

Top with shredded cheese, a whack of sour cream and serve with your choice of Mexican entree. I may suggest the Green Chili Pork Tacos.

Makes 4 large servings
Prep time: 5 minutes
Cook time: 20 minutes


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