Homemade Mexican Style Beans

For all of my Mexican needs, here is how I normally make homemade beans. In India, I used the dry kidney beans alot because I did not have any other option. I have also used the Santiago dry beans. The kidney beans, I would say are the toughest because there is so much prep work when you have to soak and then cook them. The dry beans are relatively easy. Now that I am back home, though I am glad to be able to just open up a can of Taco Bell or Old El Paso refried vegetarian beans. It 's a pretty simple and straightforward recipe after that.

1 BIG can of TB refried beans (or any brand you like)
1 tbsp taco seasoning
½ green bell pepper, diced
1 onion, diced
1 tbsp jalapeno peppers, diced (optional)
1 tsp garlic paste (or per taste)
1 tsp green chili paste (or per taste)
Few shots of hot sauce or Taco Bell sauce (optional)
2 tbsp of salsa of choice (optional but I use Pace Picante sauce if I have on hand)
2 tbsp chopped cilantro
Salt per taste
2 tbsp oil

• Heat oil in pan. Add the diced onions, bell peppers and diced jalapeno peppers (if using) and sautee until veggies become translucent.
• Add the garlic paste, green chili paste and taco seasoning and mix well for few minutes on medium heat.
• Next, add salt and the contents of the can of refried beans and mix again.
  
• Finally, add the hot sauce and salsa, if using and chopped cilantro. Mix for the last time and let simmer for about 5 minutes on low before shutting stove off.