Usually, I’m pushing for refried beans, be it my Easy Refried Pinto Beans or Frijoles Negros. Refried beans with just about any Mexican Favorite is awesome, right? Yet every now and again, I like to serve up a side of whole spicy beans.
These beans are great with Cornbread for a simple meatless meal or served along side some ribs or chicken. Since I shared with you my attempt at El Pollo Loco inspired chicken, I thought it would be nice to share the side I had served. These beans are a favorite alternative to refried beans in our house.
Spicy Mexican Pinto Beans
2 Cans Mexican Pinto Chili Beans
2 Tablespoons Taco Seasoning
1 Jalapeño Pepper
Dash Ghost Pepper Sauce, if desired
Pour beans into a saucepan including their spiced juices. Add seasoning and stir to blend. Finely mince the jalapeño pepper, add to the beans.
Heat over low heat until hot, stirring occasionally. Once the beans have heated through, taste. If more spice is desire, add a little Ghost Pepper Sauce.
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Ghost pepper sauce! Yikes. I haven’t even seen this. I like heat, so I’ll have to see if I can find it!
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It doesn’t take much – just a drop or two.
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I am forewarned!
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I like spicy beans of all kinds. Be careful with the ghost pepper sauce. Most bottled brands are a blend of peppers and some fruit flavors. They are tolerable in small doses. Pure ghost pepper sauce is so strong that I choke when I smell it.
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This is a blend. I got a bottle of Pepper sauce when we were in Jamaica that was so pure, you used an eye dropper and even then it could run you out of the room.
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No doubt!
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