That sounds yummy! Here's my charro bean recipe that is better than any restaurant. The best part is, if you take a few scoops and pop it into a sautee pan, you can mash up some fantastic refried beans without any yucky lard.
Charro Beans:
1 large can of Swanson's Chicken Broth (this is the super size can)
3 cans (16 oz) of your favorite pinto beans
1 can rotel
5 strips of bacon
2 Tbs cumin
3 Tbs chili powder
1 cup chopped cilantro
Chop the bacon into small pieces and sautee until browned. Blot up excess grease. Sautee can of rotel in bacon bits for 3 minutes. Add cumin and spices--and stir well. Add beans and give it a good stir. Add broth and simmer for 30-40 minutes. Add cilantro in last 10 minutes of cooking. The longer you let it simmer, the better it will taste.
Sounds delicious Mama, I'll try it!
You've found a great way to make this thread useful. Anyone else have any Mex recipes?