Ingredients
1lbdry pinto beans
8cupswater
2tbspbutter
2tbsplard,or 2 additional tbsp of butter
1tspsalt,or to taste
1½tspchili powder
2tsponion powder
¾tspgarlic powder
¼tspground cumin
¼tsppaprika
¼tspfreshly ground black pepper
½cupcheddar cheese,shredded, plus more if desired
½cupmonterey jack cheese,shredded, or an additional ½ cup cheddar
Preparation
Soak the beans in a bowl or pot overnight in 2-quarts of cold water.
Drain, then rinse the beans after soaking.
Place the beans in a slow cooker, then cover them with 2 quarts of hot water.
Cover with a lid, then cook on High for 4½ hours or on Low for 9 hours.
Once cooked, ladle out 1¾ cups of the water to reserve.
Strain remaining water by pouring beans into a colander.
Place the beans, 1 cup of reserved water, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender or food processor.
Cover the blender with lid, then blend on low speed for about 1 minute or until well blended. Add more water up to ¾ cup to thin, as desired.
Pour the mixture into a large bowl, stir in the shredded cheddar and Monterey jack.
Serve warm with tortilla chips, and enjoy!
