Ok. Here’s what happened. I, Pepper Stokes, was late for my paper route. It was real early— maybe 3:30 or 4:00 in the morning. I was late. I mean real late.
I had to get to the newspaper depot quick. So, I drove fast. Real fast. My lights weren’t even on.
Then out from nowhere, this little— some—thing— jumped out in front of me. I slammed on the brakes, switched on the lights and backed up a little. “Lord, Jesus, just make it be well!”
Next thing I saw — there’s this little grayish-purplish-greenish-big-head-black-eyed-non-human-creature crawling on the hood of my truck. I don’t know if it was an ET or an alien. I knew it wasn’t an armadillo. I reached for anything I could. I only had my snack baggie of tortilla chips and refried beans. I forgot the guacamole and salsa at home. I was so late. Anyway, I put the little ET guy on the side of the road with my snack pack. I made sure it was ok. Then, off I went. I was real late.
2 Tbsp. olive oil
1 shallot, chopped
2 garlic cloves, chopped
1 14 oz. can pinto beans, including liquid
1 Tbsp. sour cream
Heat oil in medium size sauce pot. On medium-low heat, cook shallot and garlic for 3-5 minutes or until tender and lightly browned. Add beans. Mash beans with a large spoon or potato masher. Add sour cream. Season with salt and pepper. Allow mixture to thicken on low heat for 3-5 minutes. Serve with tortilla chips and salsa.