In a pot, add the beans and enough hot water to cover the beans about 1 ½ to 2-inches. Place over high heat and when it starts to simmer add the bacon, onion, cayenne peppers and ancho chiles. Stir and cover. Bring to a hard boil and continue boiling for about 10 minutes.

Stir in the Mesquite seasoning, garlic powder and reduce the heat down to a low boil.

Stir in 2 tablespoons of the butter. Cover and continue cooking for about 2 - 2 ½ hours or until the beans are slightly tender.

Note: You will need to add hot water to the beans as they cook. Be sure the beans stay covered with about 1 ½ inches of water.

When the beans are soft, remove from the heat and drain well.

In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium-low heat.

Place the beans in the skillet and mash with a potato masher, until blended (the traditional style keeps some bean texture rather than whipped smooth).

Stir in the mayonnaise, sour cream, cumin and smoked paprika. Mash and stir again.

Cook for about 4 to 6 minutes or until beans have simmered, stirring occasionally.