Warm Cheesy Bean Dip

Ingredients

• 30 ounce pinto beans canned (do not drain)
• 5 medium garlic clove finely chopped
• 0.5 teaspoon ground cumin 
• 2 tablespoons hot sauce such as cholula mexican-style
• 1 teaspoon kosher salt as needed plus more
• 3 cups sharp cheddar cheese shredded
• 10 servings tortilla chips for serving
• 0.3 cup vegetable oil 
• 10 servings water as needed
• 1 cup onion white finely chopped

Equipment

• bowl
• frying pan
• oven
• sieve
• baking pan
• potato masher

Directions

1. Heat the oven to broil and arrange a rack in the upper third.
2. Place a strainer over a large bowl and drain the beans. Measure 1 1/4 cups of the bean liquid; set the liquid and beans aside. (If you don’t have enough bean liquid, add water as needed.)
3. Heat the oil in a large frying pan over medium heat until shimmering.
4. Add the onion, garlic, measured salt, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
5. Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.Cook, stirring constantly, until the bean starches coat the bottom of the pan and turn golden brown, about 2 to 4 minutes.
6. Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbling, about 2 minutes.
7. Add 2 cups of the cheese, the jalapeños, and the hot sauce and stir until combined and the cheese has melted. Taste and season with salt as needed.
8. Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer. Broil until the cheese has melted, about 2 to 3 minutes.
9. Serve with tortilla chips.