- 3 tablespoons bacon drippings or lard
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1 tablespoon minced, seeded jalapeno
- 1 ½ teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch cayenne
- 2 cans pinto beans, charro beans, or black beans, drained and rinsed
- 1 ¼ cups chicken stock or water
- 1/4 teaspoon dried oregano
- 1/4 cup grated queso blanco
- 2 tablespoons minced fresh cilantro, garnish
In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans, chicken stock, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon and mashing the beans against the side of the pot, until the mixture forms a thick paste, 5 to 10 minutes, adding water as needed to keep from getting dry.
Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.