INGREDIENTS

• 3 chicken bouillion cubes
• 1 lb. of beans
• 2 teaspoons ground Mirasol red pepper (aji mirasol molido)
• 3/4 cup chopped onions
• 1 teaspoon ground garlic
• 1 teaspoon spanish paprika (pimenton)
• 1 cup evaporated milk
• 1/2 cup shreded cheese
• 2 cooked pimentos 
• 6 bacon slices

PREPARATION

• Soak the beans overnight. The next morning, cook the beans. Once they are soft, mash half of the beans.
• Fry the onions, garlic, peppers, paprika, pimentos, evaporated milk and one buillion cube.
• After a few minutes incorporate the beans and the rest of the buillion cubes. Mix and let it cook for a few minutes.
• Fry the bacon.
• Place the mix into an oven safe container and cover with the shredded cheese
• Place the bacon over the mix and cheese. Place in a hot oven and let it cook until the cheese melts. 

COMMENTS

• Any type of beans works. The “red kidney bean” or the “pinto” beans have worked well for me.

• Once the beans are cooked they should appear almost dry. Otherwise once you add to the mix it ends up like soup.

• The cheese could be any type that melts well. Mozzarella is works ok but other mixes like monterrey jack or cheddar gives it more flavor.