Ingredients:

  • 1 lb dried pinto beans, soaked overnight
  • 6 cups water
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp lard or vegetable oil
  • 1 tsp ground cumin
  • 1.5 cups shredded Monterey Jack or Sharp Cheddar cheese
  • 1 cup reserved bean cooking liquid

Instructions:

  1. Place soaked pinto beans and 6 cups of water in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the beans are tender. Reserve 1 cup of the cooking liquid before draining.
  2. Heat lard or oil in a large skillet over medium heat. Add the diced onion and cook until translucent and slightly golden.
  3. Stir in the minced garlic and cumin, cooking for another 60 seconds until fragrant.
  4. Add the drained beans to the skillet and crush them using a potato masher. Gradually stir in the reserved bean liquid until the mixture reaches a thick, spreadable consistency.
  5. Turn the heat to low. Sprinkle the shredded cheese evenly over the beans and stir gently until fully melted and integrated. Remove from heat immediately.