9/16/15

Spicy Mexican Restaurant Beans

Love the taste of Restaurant style spicy beans,but not refried beans? Today I'll share with you how I make mine in just a few minutes.

Starting with a can of chili seasoned beans, you can add a dash of heat and they'll add flair to any main dish. My last post was for my quick chicken fajitas, which I often serve with these beans.


Spicy Mexican Beans
Serves 4

1 (15 oz) can chili seasoned beans
1 teaspoon hot pepper sauce (such as Texas Pete)
1/8 teaspoon garlic granules
1/8  cup water or chicken broth

Directions:

Place a fine mesh strainer over a bowl.
Pour chili seasoned beans into strainer and let some of the chili sauce drain off, but not all.

Jan's Tip: you can actually use all the sauce but I prefer not to, I am not making chili here.

Leave some sauce on the beans (don't rinse the sauce off, you still want all that flavor)
Pour beans into small sauce pan over medium heat.
Add remaining ingredients.
If you think you want more sauce back on the beans, add some of the drained off chili sauce by Tablespoons as desired.
Heat through till bubbling.
Serve warm.

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