• 1 cup dried pinto beans, soaked overnight in water
  • 1 cup yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 1 whole jalapeno, seeded and chopped
  • 1/2 cup vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup monterey jack cheese, shredded


  1. Transfer beans to a medium pot, cover with water by 2 inches and bring to a boil.
  2. Lower heat and simmer for about 2 hours, or until beans are very tender, adding water as necessary to keep beans submerged.
  3. Remove from heat and mash briefly with a potato masher or back of a spoon until they reach desired consistency.
  4. In a large skillet, heat vegetable oil over medium heat and saute onions until translucent, about 5 minutes. Add garlic, jalapeno, and cumin and cook for another 5 minutes.
  5. Add beans and any remaining cooking liquid and stir over low heat for 10 minutes, adding a splash of water if mixture becomes too thick.
  6. Top with shredded cheese and serve.

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