Holy wow, this is about as incredible as it gets. Really, this is refried beans done right.
Between the Mad Dog 357 Revenge Habanero & Chile Extract and the chorizo, you should already be licking your lips. Seriously, it’s that good.
Plus, it’s also easy to throw together and makes a great last-minute treat for National Bean Day – or just because.
And, however you serve it, you can expect to get about 12 portions from this simple recipe.
That, of course, is if you don’t eat half of it before you can even get it off the stove.
1/2 pound Raw chorizo mince
1 Onion, diced
a few drops Mad Dog 357 Revenge Habanero & Chile Extract
2 cans (15 oz.) Refried pinto beans
Tortilla chips, for dipping
Heat a skillet over medium heat and add the chorizo. Cook for 6-7 minutes, stirring regularly until it’s cooked through. Remove the chorizo to a paper towel-lined plate.
Add the onions and cook in the chorizo fat for 4-5 minutes, until the onions are soft and translucent.
Return the chorizo to the pan, along with a few (or several) drops of the Mad Dog 357 Revenge Habanero & Chile Extract and the refried beans. Stir to combine and cook for another 5 minutes, until the beans are hot.
Serve as a dip with chips – or use as a base for tacos, burritos or tostadas.