Beans With Cheese Fast Prep (Print-Friendly Version)
# What You'll Need:
→ Base
01 -
2 (425g) cans of pinto beans
02 -
1 jalapeño, chopped finely (seeds and stem optional to remove)
03 -
1 tablespoon of oil for cooking
04 -
2 garlic cloves, chopped into tiny bits
→ Seasonings
05 -
1/8 teaspoon coarse black pepper
06 -
2 splashes of hot sauce
07 -
1/4 teaspoon of cumin powder
08 -
1/4 teaspoon smoked paprika
→ Finishing
09 -
1/2 cup of grated cheddar cheese
# Step-by-Step Directions:
01 -
Chop the garlic into tiny bits and dice the jalapeño. Pull off the stem and scoop out the seeds if you want less heat.
02 -
Warm the oil in a medium-sized saucepan at medium heat. Toss in the garlic and jalapeño. Stir them around for a minute or so until you get that amazing garlic smell.
03 -
Pour one full can of pinto beans (liquid and all) into a blender. Run it until the mixture is completely smooth.
04 -
In the saucepan where the garlic and jalapeño are cooked, pour in the puréed beans. Add in the second can of pinto beans, which you should first drain. Stir until it's all mixed nicely.
05 -
Sprinkle in the smoked paprika, cumin, black pepper, and hot sauce. Stir the mixture well and keep it over medium heat, giving it an occasional stir until it's warm all through.
06 -
Throw in the cheddar cheese and stir nonstop until the cheese melts perfectly and the beans become velvety. Adjust the taste as needed and serve right away.
# Helpful Notes:
01 -
If you're using homemade beans, swap in 3 cups of cooked pinto beans and tweak the salt to your liking.