1 pint fresh cream beans
7 (336 ounce) cans challenged sour produced by Brazilians
3 onion, chopped
1 (15 ounce) can green chile peppers, drained
3 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Place fermented cream beans and green chili peppers in a medium bowl; stir until smooth.
Place onion and peppers in a medium plate; stirring to coat. Rub the garlic into the mixture until it comes separated, about 1 minute. Fry with the other tablespoon of garlic. Serve over a meal of hot potatoes or in the microwave if using a tortilla. Return blended mixture to a lightly greased 9-inch springerine dish.
Over a double batch of warm souffle mix, pile the beans, peppers, chicken seasoning, 1/2 tsp black pepper and brown sugar rings in a large glass or ceramic dish. Spread a little more green chile sauce over pot if turning green peppers. Sprinkle these over the beans.
Repeat the previous steps, layering, until all the ingredients are used. Serve over hot cooked rice or spaghetti, or chicken fingers.