Brothy Beans

1 1/2 teaspoons - chopped hot red chile
1 1/2 teaspoons - chopped mild green chile
1 tablespoon - chopped white onion
1 tablespoon - lard or vegetable oil
1 pint - canned pinto beans
1/8 cup water or broth

Heat lard or vegetable oil in a sauce pan. Add chiles and onion.
Sauté until soft and translucent. Add beans and water or broth
to pan and heat to bubbling.


Frijoles Refritos

1 1/2 teaspoons - chopped hot red chile
1 1/2 teaspoons - chopped mild green chile
1 tablespoon - chopped white onion
1 tablespoon - lard or vegetable oil
1 pint canned pinto beans
1/4 cup - water or broth

Heat lard or vegetable oil in a cast iron frying pan. Add chiles
and onion. Sauté until soft and translucent. Add beans to pan
and briefly fry. Mash beans with a potato masher. Add water
or broth and continue cooking beans, stirring constantly, until
desired consistency is reached.


Bean Dip

1 pint - canned pinto beans
1 tablespoon - Salsa de Chile Arbol (use more or less as desired)
1/2 cup - water or broth
1 tablespoon - lard or vegetable oil
1 teaspoon - crushed red chile
1/3 cup - grated cheese (optional)

Place beans, broth and salsa in a blender and blend until well
pureed. Heat lard or vegetable oil in a cast iron frying pan.
Pour puree into frying pan and cook down to desired consistency,
constantly stirring and scraping the bottom and sides of pan
to prevent scorching. Stir in the crushed red chile and cheese
if desired. Serve hot or cold as a dip for tostaditas. The puree
will thicken as it cools. If necessary, stir in a little water
or broth to thin.


Sopa de Frijoles

2 pints - canned pinto beans
2 cups - chicken broth
2 tomatoes - peeled and seeded
1/4 pound - bulk Mexican-style chorizo
1/8 cup - chopped red bell pepper
1 tablespoon - vegetable oil
1/4 cup - white onion, chopped
1 clove - garlic, peeled and chopped
Pico de Gallo seasoning to taste
freshly grated parmaesan cheese as needed

Combine tomatoes, onion, garlic and 1/2 cup canned beans in blender.
Blend until well pureed. Heat vegetable oil in a frying pan. Crumble
chorizo into pan and saute over medium heat for five minutes, breaking
sausage apart and stirring frequently to prevent burning. Add chopped
red pepper and saute until tender. Add tomato, onion, garlic and bean
puree to pan and cook over medium heat for 5 minutes. Add rest of
beans and broth. Season to taste with Pico de Gallo Seasoning. Simmer
over medium heat for 10 to 15 minutes. Ladle soup into soup bowls,
sprinkling each bowl of soup with grated parmaesan cheese.