Greg'S Pinto Beans - Refried Beans

• 2 (29 ounce) cans pinto beans (we like Sun Vista)
• chorizo sausage, pork sausauge (a 2-inch section)
• 3 tiny hot chili peppers (preferably from your garden, or use 1 or 2 fresh jalapenos)
• 1 dash garlic powder (optional)
• corn oil (optional)
• 8 ounces monterey jack cheese, cubed
• sour cream, if desired

1. Mash and cook chorizo in a medium sauce pan over medium-high heat until lightly browned, about 3 minutes.
2. Drain half of the liquid out of the cans of beans (or leave undrained, but it will take longer cooking to thicken). Add partially drained beans to the browned chorizo; stir well. Stir in 3 small fresh chile peppers (whole).
3. Bring beans to a boil over high heat; reduce heat to medium-high. Stirring occasionally, let beans continue to cook for 10 to 20 minutes, or until liquid begins to thicken. When beans begin to thicken, mash beans in the pot with a potato masher, leaving some beans whole.
4. Reduce heat to medium; continue to cook and stir occasionally, until beans have thickened to your preferred consistency, about 5 minutes longer.
5. When done, remove the chili peppers. Stir in a dash of garlic powder and a splash of corn oil, if desired. Stir in cubed cheese and remove from heat.
6. Serve warm, with a dollop of sour cream if desired.

pinto beans, chorizo sausage, hot chili peppers, garlic, corn oil, cheese, sour cream

Taken from www.food.com/recipe/gregs-pinto-beans-refried-beans-120374 (may not work)