Cheesy Pinto Beans Quick Easy (Print Version)
# Ingredients:
→ Base
01 -
2 cloves garlic, minced
02 -
1 jalapeño, finely diced (stem and seeds removed, optional)
03 -
1 tablespoon cooking oil
04 -
2 cans (425g each) pinto beans
→ Seasonings
05 -
1/4 teaspoon smoked paprika
06 -
1/4 teaspoon ground cumin
07 -
1/8 teaspoon freshly cracked black pepper
08 -
2 dashes hot sauce
→ Finishing
09 -
1/2 cup shredded cheddar cheese
# Instructions:
01 -
Mince the garlic cloves and finely dice the jalapeño, removing the stem and seeds.
02 -
Heat cooking oil in a medium saucepan over medium heat. Add the minced garlic and diced jalapeño. Sauté for about 1 minute, stirring frequently, until the garlic becomes highly fragrant.
03 -
Transfer one can of pinto beans, including the liquid, to a blender and process until completely smooth.
04 -
Add the puréed beans and the second can of pinto beans (drained) to the saucepan with the sautéed garlic and jalapeño. Stir to blend evenly.
05 -
Incorporate smoked paprika, ground cumin, black pepper, and hot sauce. Mix thoroughly and heat the mixture over medium, stirring occasionally, until fully warmed through.
06 -
Add shredded cheddar cheese and stir consistently until cheese melts smoothly and beans have a creamy texture. Taste and adjust seasoning as needed. Serve immediately.
# Notes:
01 -
For best results when using home-cooked beans, substitute three cups of pinto beans and adjust salt levels to taste.