Cooking Time : 3Difficulty : Easy
Yields : About 10
Ingredients :
* 2 Cans Pinto Beans (Do Not Drain)
* Water , As Needed
* 0,33 Cup Vegetable Oil
* 1 Medium Finely Chopped White Onion
* 5 Medium Finely Chopped Garlic Cloves
* 1 Teaspoon Kosher Salt
* 0,5 teaspoon ground cumin
* 8 ounces Shredded Sharp Cheddar Cheese
* 0,5 Cup Coarsely Chopped Pickled Jalapeños
* 2 Tablespoons Mild Mexican-style Hot Sauce , Such As Cholula
* Tortilla Chips , For Serving
* 0,33 Cup Vegetable Oil
* 1 Medium Finely Chopped White Onion
* 5 Medium Finely Chopped Garlic Cloves
* 1 Teaspoon Kosher Salt
* 0,5 teaspoon ground cumin
* 8 ounces Shredded Sharp Cheddar Cheese
* 0,5 Cup Coarsely Chopped Pickled Jalapeños
* 2 Tablespoons Mild Mexican-style Hot Sauce , Such As Cholula
* Tortilla Chips , For Serving
Preparation :
Heat the oven to broil and arrange a rack in the upper third .
Place a strainer over a large bowl and drain the beans . Measure 1,25 cups of the bean liquid ; set the liquid and beans aside . (If you don’t have enough bean liquid , add water as needed) .
Heat the oil in a large frying pan over medium heat until shimmering . Add the onion , garlic , measured salt , and cumin and cook , stirring occasionally , until the onion has softened , about 5 minutes .
Add the beans , stir to combine , and mash with the back of a spoon or a potato masher until coarsely mashed .
Cook , stirring constantly , until the bean starches coat the bottom of the pan and turn golden brown , about 2 to 4 minutes . Add the reserved bean liquid and cook , stirring and scraping the bottom of the pan , until combined and bubbling , about 2 minutes .
Add 2 cups of the cheese , the jalapeños , and the hot sauce and stir until combined and the cheese has melted . Taste and season with salt as needed .
Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer . Broil until the cheese has melted, about 2 to 3 minutes . Serve with tortilla chips .
Place a strainer over a large bowl and drain the beans . Measure 1,25 cups of the bean liquid ; set the liquid and beans aside . (If you don’t have enough bean liquid , add water as needed) .
Heat the oil in a large frying pan over medium heat until shimmering . Add the onion , garlic , measured salt , and cumin and cook , stirring occasionally , until the onion has softened , about 5 minutes .
Add the beans , stir to combine , and mash with the back of a spoon or a potato masher until coarsely mashed .
Cook , stirring constantly , until the bean starches coat the bottom of the pan and turn golden brown , about 2 to 4 minutes . Add the reserved bean liquid and cook , stirring and scraping the bottom of the pan , until combined and bubbling , about 2 minutes .
Add 2 cups of the cheese , the jalapeños , and the hot sauce and stir until combined and the cheese has melted . Taste and season with salt as needed .
Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer . Broil until the cheese has melted, about 2 to 3 minutes . Serve with tortilla chips .
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