Florida Man Beans

What you'll need:

• 3 tbsp Olive Oil

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• 2 Arbol Chilis (dried)

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• 2 California Chilis (dried)

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• 4 tsp Black Pepper

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• 1 tsp Salt

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• 1 can Pinto Beans

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• 1 can Green Chilis

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• 3 large shakes Susie Q's Seasoning

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• 1/8 cup Distilled Vinegar

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• 1/4 cup Mexican Cheese Blend

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• 3 large cloves Garlic

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What you gotta do:

1. Mince the garlic and chop the chilis.

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2. Heat up olive oil in a wide pan on low heat.

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3. Once hot, add the garlic to fry in the oil, stirring occasionally. Also add the salt and 2tsp of black pepper.

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4. Once the garlic puts on some color, add in the chilis. Make sure the garlic is a deep golden color, and the chilis lightly toast/fry. Remove pan from the heat as needed if the oil begins to get too hot. Process should take about 3-4 minutes.

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5. When the garlic gets to a satisfactory color, add in the whole can of beans. (Since the beans have a lot of water content, there will be a reaction with the oil.) Stir the beans and chili-garlic oil together. The reaction will subside as the oil cools and mixes. Raise heat to medium-low.

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6. Add green chilis, Susie Q's, 2tsp of black pepper, and half of the white vinegar. Let the beans simmer until they soften and the liquid begins to evaporate.

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7. Once soft, mash the beans in the pan. Mix in the rest of the white vinegar, and continue to let it simmer.

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8. Once the liquid looks almost gone, mix in the cheese.

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9. Carefully test the beans with a chip or spoon, and add salt, pepper, and/or vinegar to taste.

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10. Remove from heat and serve. As the beans cool off a bit the flavors will bloom. Serve warm. Refrigerated leftovers make for an amazing cold bean dip.

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