Ingredients (Blend together in blender)
1 29 oz can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 chipotle pepper

11X9 casserole dish
cooking spray to coat dish

For the other layers:
8 oz grated sharp cheddar cheese
1 jar of pickled, sliced jalapenos
8 oz grated jack cheese
1/2 lb fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, diced
cooking oil
4 oz. enchilada cheese, grated

Instructions
Preheat oven to 375 degrees. To prepare the first layer, place everything in a blender, blend well and set aside. To prepare ingredients for 5th and 6th layer. In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp.
Remove bacon from pan and drain. Add andouille sausage to bacon grease chop up and cook until brown and crispy about
15 minutes, remove and set aside. Add beans to bacon/sausage grease and cook about 5 minutes. Assembly dip in the above order. Bake at 375 degrees for 15 minutes and broil for 3 or 4 minutes. Enjoy
Garnish with green onions, sour cream and guacamole before serving. Serve with Tortilla Chips