The tastiest appetizer or party dip! Easy to make and seriously addictive. Makes about 5 cups.
Ready in: 4hours45minutes
1lbdry pinto beans
2quarts(8 cups) water
2Tbsplard(or 2 additional Tbsp butter)
1tspsalt, or to taste
1 1/2tspchili powder
1/4tspfreshly ground black pepper
1/2cupshredded Cheddar Cheese(plus more if desired)
1/2cupshredded Monterray Jack Cheese(or an additional 1/2 cup Cheddar)
Soak beans in a bowl or pot overnight in 2 quarts cold water (I just soak them in the slow cooker pot so I don't have to clean two pots).
Drain and rinse beans after soaking. Place beans in a slow cooker, cover with 2 quarts hot water. Cover with a lid and cook on high for 4 1/2 hours or low for 9 hours (my slow cooker lids fits snugly but if yours doesn't just keep an eye on the water level to make sure they stay covered).
Once cooked (they should be fully tender when pierced with a fork), laddle out 1 3/4 cups of the water and reserve. Strain remaining water by pouring beans into a colander. Place beans, 1 cup reserved water, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender or food processor (for safest method blender should be no more than halfway full of hot ingredients, so if necessary process in two batches). Cover blender with lid and blend on low speed for about 1 minute or until well blended. Add more water up to 3/4 cup to thin as desired. Pour mixture into a large bowl, stir in shredded cheeses. Serve warm with tortilla chips.
Store in an airtight container in refrigerator up to 1 week.