Warm Cheesy Bean Dip Recipe

• 2 (15-ounce) cans pinto beans (do not drain)
• Water, as needed
• 1/3 cup vegetable oil
• 1 medium white onion, finely chopped (about 1 cup)
• 5 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, shredded (about 3 cups)
• 1/2 cup coarsely chopped Pickled Jalapenos (see Game Plan note)
• 2 tablespoons mild Mexican-style hot sauce, such as Cholula
• Tortilla chips, for serving

1. Heat the oven to broil and arrange a rack in the upper third.
2. Place a strainer over a large bowl and drain the beans.
3. Measure 1 1/4 cups of the bean liquid; set the liquid and beans aside.
4. (If you dont have enough bean liquid, add water as needed.)
5. Heat the oil in a large frying pan over medium heat until shimmering.
6. Add the onion, garlic, measured salt, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
7. Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.
8. Cook, stirring constantly, until the bean starches coat the bottom of the pan and turn golden brown, about 2 to 4 minutes.
9. Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbling, about 2 minutes.
10. Add 2 cups of the cheese, the jalapenos, and the hot sauce and stir until combined and the cheese has melted.
11. Taste and season with salt as needed.
12. Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer.
13. Broil until the cheese has melted, about 2 to 3 minutes.
14. Serve with tortilla chips.

pinto beans, water, vegetable oil, white onion, garlic, kosher salt, ground cumin, cheddar cheese, hot sauce, tortilla chips

Taken from www.chowhound.com/recipes/warm-cheesy-bean-dip-30799 (may not work)