Ingredients:

  • 1 (16 oz / 453g) can refried beans (preferably pinto)
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (55g) shredded Monterey Jack or Cheddar cheese
  • 1 tbsp (15ml) unsalted butter or bacon fat
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) ground cumin
  • 1 tsp (5ml) hot sauce
  • Salt and black pepper to taste

Instructions:

  1. Place the saucepan over medium heat and melt the butter or bacon fat. Once bubbling, stir in the garlic powder and cumin for about 30 seconds until they smell fragrant but haven't browned.
  2. Pour in the canned refried beans. Use a spatula to break up any clumps and stir constantly for 3–5 minutes until the beans begin to simmer and look glossy.
  3. Lower the heat to low. Stir in the sour cream and hot sauce until the mixture is a uniform, pale mahogany color. Fold in the shredded cheese and stir until just melted and velvety. Remove from heat immediately to prevent the dairy from separating.