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Ingredients
- 1 c. dry pinto beans
- Warm water for soaking
- 1/2 c. minced onion
- 1 lg. garlic, pressed
- 1/2 teaspoon grnd cumin
- 1 1/2 tbsp. bacon drippings or possibly lard
- 1 1/2 tbsp. chili pwdr
- 1/2 teaspoon salt
- 1/4 c. butter, softened
- 2 ounce. sharp cheddar cheese (1/2 c.)
- Dash warm sauce (opt.)
Directions
- Cover beans with warm water and soak overnight. The next day, drain and rinse beans. Cover with fresh warm water and bring to a boil. Add in onion, garlic, cumin and bacon drippings. Cover 2 hrs. Add in chili pwdr and 1/2 tsp. salt. Cover and simmer 2 hrs or possibly longer till very tender. There should be sufficient water left to keep beans from sticking. If too much water remains, uncover and boil down. Add in butter and cheese, stir till melted. Turn into a blender or possibly food processor and process till puree. Taste and add in salt, pepper sauce if you like. If chili pwdr is spicy, warm pepper sauce won't be needed. Serve warm. Makes 3 c. dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 135 | 51% |
| Total Fat 15.24g | 19% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 332mg | 14% |
| Potassium 519mg | 15% |
| Total Carbs 22.68g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 1.45g | 1% |
| Protein 9.75g | 16% |
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