West Texas BBQ Beans

Ingredients:

3 tablespoons Cooking Oil
1 large Onion
1 or 2 red Chile Peppers (or more, see below)
8 cloves Garlic
2x 15 oz cans Pinto Beans
1/4 cup hot Water (or more, if required)
1 teaspoon Bouillon Cube
1/2 teaspoon Cummin Powder
1/2 Cayenne Chili Powder
Pinch Salt (if you like, to taste)

Preparation:

1. Chop the onion, chile and garlic to small pieces; Don't worry about taking the seeds out of the chiles, we're talkin' West Texas here! (If you add a couple more of those red chillies, you're making Chile Beans!)

2. Heat the oil in a pan and slowly fry the onion, and after a few minutes add the chopped chillies and garlic;

3. Add the Cummin powder, keep stirring very regularly, and slow cook until the onions are a golden brown;

4. Meanwhile, open the cans, pour the Pinto beans into a mesh strainer, and rinse well under cold running water;

5. Mash HALF of the beans under a fork;

6. When the onions in the pan are golden brown, add the beans and beans mash, stir, and add some water until you feel the mix has the right consistency;

7. Crumble the bouillon cube and stir through the mix;

8. Add the Cayenne chili powder and taste the beans; Add more Cayenne if your tastebuds tell you to do so. (Remember: we're talkin' West Texas here!)

9. Let these West Texas beans simmer for at least one or two hours or so. If you feel the bean mass is getting too thick, just stir in bits of water until you feel the beans have the right consistency;

10. Taste. If you feel the beans are not salt enough, just add a pinch of salt to taste. (We hardly ever do so, but it's really up to you; It's your beans!)