Cheesy Refried Bean Dip

Ingredients

• 1 lb dry pinto beans
• 2 quarts water
• 2 Tbsp butter
• 2 Tbsp lard
• 1 tsp salt, or to taste
• 1 1/2 tsp chili powder
• 2 tsp onion powder
• 3/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded Cheddar Cheese
• 1/2 cup shredded Monterray Jack Cheese

Directions

1. Put the beans in a bowl or pot and soak them overnight in 2 quarts cold water. After soaking, drain them and rinse well.
2. Transfer the beans to a slow cooker and add 2 quarts hot water. Put on the lid and cook on high for 4 1/2 hours or on low for 9 hours, until the beans are completely tender when you test them with a fork.
3. Scoop out 1 3/4 cups of the cooking liquid and set it aside. Pour the beans into a colander to drain off the rest of the water.
4. Add the beans, 1 cup of the reserved liquid, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper to a blender or food processor. For the safest blending, do not fill the blender more than halfway with hot ingredients; if needed, blend in two batches.
5. Secure the lid and blend on low for about 1 minute, until smooth and combined. If you want a looser dip, blend in additional reserved water, using up to 3/4 cup.
6. Scrape the bean mixture into a large bowl and fold in the shredded cheeses. Serve warm with tortilla chips. Store in an airtight container in the refrigerator up to 1 week.