HOTSHOT REFRIED BEANS 1 medium onion, chopped 2 cloves garlic, minced 2 TBSP bacon drippings 1-16 oz can beans(kidney,October, or Pinto) undrained and mashed 2 whole pickled Jalapeno peppers, deseeded and minced 3/4 cup (3 oz) shredded cheese, divided (Monterey Jack, Longhorn, mild Cheddar, or Mexican Blend) Saute onion and garlic in bacon drippings in skillet 1 minute.. Add beans and cook, stirring constantly, until thickened. Add peppers and 1/2 cup cheese; stir until cheese melts. Spoon into a serving dish; sprinkle remaining 1/4 cup shredded cheese on top. Serve warm with tortilla chips. Yield: 1-1/2 cups This is more like a bean dip, and it's better than any refried beans I've eaten at any Mexican restaurant. Please make sure to use pickled or canned Jalapeno peppers in the recipe. It's not quite as good with fresh Jalapenos. Pickled serranos may be substituted.