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2 tablespoons butter

1 slice of thick but bacon - diced or 2 slices of thinner cut bacon

½ large yellow onion - roughly diced

1 whole jalapeno - seeds remaining, roughly diced

2 tablespoons cilantro - leaves and stems, roughly chopped

½ teaspoon Maldon salt

2 garlic cloves - roughly chopped

2 cans of pinto beans - bean juice and all

1 cup chicken broth - mine is unseasoned

⅔ cup shredded Mexican cheese - or any good mild melting cheese

1 pack of tostadas

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1. Melt the butter and add in the bacon. Cook for 3-4 minutes on medium high or until the bacon starts to render some of its fat but doesn’t go crispy.

2. Now add the onion, jalapeno, cilantro and salt. Cook for 3 minutes and then add in the garlic.

3. Continue cooking on medium low heat for 15 more minutes or until all the onion and jalapeno are soft.

4. Now add the 2 cans of pinto beans, their juices and the chicken broth. Bring to a boil and then turn down to a moderate simmer and cook for 10-15 minutes.

5. Let cool for a few minutes and then add to a blender and blend until smooth. You can also use an immersion blender if you want a slightly chunkier blend.

6. Now back into the same pot and simmer on medium high until you reach your desired consistency. Mine took around 15-20 minutes.

7. You want the dip to be thick but not crazy thick. Also, it will thicken as it cools so if it’s a little runnier than you think is right, then that’s the correct consistency.

8. Now pour into a serving dish and sprinkle the top with the cheese. It will take a few minutes to melt and then you can serve it.

9. By the time the cheese melts on top, the bean dip will have cooled just enough to be the right consistency.

10. The tostadas are better than chips here as they are sturdier and won’t break when you dip.

11. Add a bottle of hot sauce if people want to add a little more heat and stand by and watch people inhale up this dip.

NOTE: The jalapeno completely mellows when cooked for that long, so even if you don’t have a high heat index, add the jalapeno. I served this to young kids and no one thought it was too spicy.