Prairie Fire Dip

1 stick butter
1 large onion, chopped
2-4 tbsp. bacon drippings
1 quart cooked pinto beans
8 oz. provolone cheese
5 whole pickled jalapenos, chopped (reserve liquid)
2 cloves garlic, minced
Salt to taste

Melt butter, add onions and saute until soft. Add bacon drippings. Add beans and mash, adding bean juice if needed. Cook over low heat, mashing and stirring until desired consistency is reached. Add remaining ingredients. Stir over low heat until cheese is melted. Season with salt and reserved jalapeno liquid to taste. Keep warm, stirring often and serve with corn chips.

Foods Native to the Americas: beans, peppers