Cheesy Pinto Beans

• 4 (15 ounce) cans pinto beans, divided, rinsed and drained
• 1/3 cup crisco vegetable oil
• 2 cups chopped onions
• 1 cup chopped red pepper
• 1 cup chopped yellow pepper
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 (28 ounce) can chopped tomatoes, drained and liquid reserved
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce
• 8 tablespoons chopped cilantro, divided
• 2 cups crushed tortilla chips
• 1 cup shredded monterey jack pepper cheese or 1 cup Mexican blend cheese

1. HEAT oven to 400u0b0F Puree 1 can pinto beans in a food processor.
2. HEAT oil in a Dutch oven or large saucepan over medium heat. Add onions and peppers. Cook about 10 minutes or until soft. Add garlic, cook 2 minutes. Add chili powder and cumin. Continue cooking 1 minute. Add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. Simmer 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste.
3. POUR into a 13 x 9-inch baking dish. Sprinkle with crushed tortilla chips. Bake 30 minutes. Remove from oven and top with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro.

pinto beans, vegetable oil, onions, red pepper, yellow pepper, garlic, chili powder, ground cumin, tomatoes, chicken broth, hot pepper, cilantro, tortilla chips, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/cheesy-pinto-beans-452642 (may not work)