1 c. dried pinto beans
Hot water for soaking
1/2 c. chopped onion
1 lg. garlic, pressed
1/2 tsp. ground cumin
1 1/2 tbsp. bacon drippings or lard
1 1/2 tbsp. chili powder
1/2 tsp. salt
1/4 c. butter, softened
2 oz. sharp cheddar cheese (1/2 c.)
Dash hot sauce (opt.)

Cover beans with hot water and soak overnight. The next day, drain and rinse beans. Cover with fresh hot water and bring to a boil. Add onion, garlic, cumin and bacon drippings. Cover 2 hours. Add chili powder and 1/2 teaspoon salt. Cover and simmer 2 hours or longer until very tender. There should be enough water left to keep beans from sticking. If too much water remains, uncover and boil down. Add butter and cheese, stir until melted. Turn into a blender or food processor and process until puree. Taste and add salt, pepper sauce if desired. If chili powder is spicy, hot pepper sauce will not be needed. Serve hot. Makes 3 cups dip.