Cheesy Pinto and Rice (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon cooking oil
02 - 2 cans of pinto beans (15oz per can)
03 - 2 garlic cloves
04 - 1 jalapeño, optional
05 - 1/4 teaspoon cumin
06 - 1/4 teaspoon smoked paprika
07 - 2 splashes of hot sauce
08 - A pinch of freshly cracked black pepper (1/8 teaspoon)
09 - 1/2 cup of shredded cheddar cheese

# Instructions:

01 - Chop the garlic into small pieces and dice the jalapeño. Take out the seeds and stem if you're using it.
02 - Toss the garlic, jalapeño, and oil in a pot. Stir and cook over medium heat for around a minute, or until you can smell the garlic.
03 - Pour one can of pinto beans (with the liquid) into a blender. Blend until it looks smooth.
04 - Combine the blended beans and the other can of drained beans in the pot with the garlic and jalapeño. Stir everything together.
05 - Stir in cumin, paprika, black pepper, and hot sauce. Heat everything together over medium heat. Stir now and then to warm it all up evenly.
06 - Mix in the shredded cheddar until it melts and gets creamy. Taste it and add any extra spices if you feel it needs more.
07 - Pair the cheesy beans with a bowl of rice or eat them as a tasty side for other dishes.

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