Pinto Beans with Cheese (Printable Version)
# What You'll Need:
→ Base
01 -
2 garlic cloves, chopped small
02 -
1 jalapeño, cut into tiny pieces (remove stem and seeds if you want)
03 -
1 tablespoon oil for cooking
04 -
2 cans (425g each) of pinto beans
→ Seasonings
05 -
1/4 teaspoon smoky paprika
06 -
1/4 teaspoon cumin powder
07 -
1/8 teaspoon black pepper, freshly ground
08 -
2 splashes of hot sauce
→ Finishing
09 -
1/2 cup cheddar cheese, grated
# How to Make It:
01 -
Chop the garlic into small bits and cut the jalapeño into tiny pieces, taking out the stem and seeds.
02 -
Warm up the oil in a pot over medium heat. Toss in your chopped garlic and jalapeño bits. Cook them for about a minute, keep stirring so they don't burn, until you can really smell the garlic.
03 -
Dump one can of pinto beans with all the liquid into a blender and run it until it's totally smooth.
04 -
Pour the smooth beans and the second can of beans (drained) into the pot with your cooked garlic and jalapeño. Stir everything well.
05 -
Sprinkle in the smoky paprika, cumin powder, black pepper, and drops of hot sauce. Mix it all up and let it warm through on medium heat, giving it a stir now and then.
06 -
Sprinkle the grated cheddar on top and keep stirring until the cheese melts completely and makes the beans creamy. Give it a taste and add more spices if needed. Serve it hot.
# Additional Tips:
01 -
If you're using beans you cooked yourself, just use three cups and add salt to make them taste good.