2 c Pinto beans
1 c Onion; chopped
1/2 c Oleo
1/2 lb Sharp Cheddar cheese; grated
2 Jalapenos; chopped
1 1/2 cl Garlic; fine chopped
1 ts Ground cumin
3 tb Bacon drippings
3 tb Chili powder
1 1/2 ts Salt; or to taste
Using 5 cups of water, cook beans with garlic, onion, cumin, and bacon
drippings until soft, about 3 hours. Add chili powder and salt. Make
sure beans are soupy. While beans are still warm, mash in the
peppers, cheese, and oleo--beat until smooth. Serve warm with
tostados or corn chips.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
