I know, I know. Buffalo and beans: my two favorite things! [Cue Etta James singing "At Last."] If it's not the buffalo wings, it's the buffalo cauliflower. If it's not the classic bean feast, it's the other beans or the other other beans. But for some reason, even though I tend to lavish my beans with hot sauce, I have never thought of thunking in a nice big knob of butter to do its magic Buffalo work.
Adapted from Orangette's Creamy Beans. She includes an optional minced garlic clove that you can add with the butter and hot sauce, which I didn't try. She also recommends using pinto or black beans, but I've only made this with pinto. FinallY: she also has a note about the canned bean liquid being gross, and she knows that, but you really need to use it and it is OKAY.
4 (15-ounce) undrained cans of pinto or black beans (or 2 cups dried beans cooked, ideally in a pressure cooker in salted water, until tender)
4 tablespoons butter (I used salted because I gotta be me)
Frank’s Red Hot sauce
Pour the beans and their liquid into a medium saucepan. (If you’re using home-cooked beans, keep them in the pot and just pour off all but an inch or so of the liquid. Salt the beans if you haven’t already.) Stir to mix. Place over medium-high heat, and bring just to a simmer. Adjust the heat to maintain a gentle simmer, and cook, stirring occasionally, until the liquid has thickened and looks creamy and the beans are very tender, maybe even falling apart, about ½ to 1 hour.