Ingredients
Scale
- 4 1/2 cups of Randall Pinto Beans
- 6 tablespoon extra-virgin olive oil
- 2 cups chopped onion
- 2 teaspoons sugar
- 1 1/2 teaspoons hot pepper sauce
- 1 teaspoon salt, (or to taste)
- 8 ounces shredded jack cheese
- Extra cheese for the top, if desired
Instructions
- Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve. Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
- Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender. Stir in the puréed beans.
- Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often. Stir in the cheese until it is melted. Serve hot as a vegetable side dish with more cheese melted on top of each serving.
- Makes about 5 cups (8 servings)
- “Extra-virgin” olive oil is the oil from the first pressing of the olives. It is also cold pressed, yielding an oil which is dark green in color and has a very fruity, full bodied flavor.