Step 1

Drain the beans reserving 1/2 cup of the bean liquid. Place the drained beans and liquid in a blender and puree until smooth.

Step 2

In a large skillet, heat the bacon grease on medium low and add the chorizo, breaking up the loose sausage with a spoon. While stirring occasionally, cook for 7 minutes or until it’s just beginning to brown.

Step 3

Add the onion to the skillet and while cooking occasionally, cook until softened and fragrant, about 5 minutes. Stir into the skillet the garlic and jalapeño and cook for 30 seconds.

Step 4

Pour into the skillet the pureed beans, and add the jalapeño pickle juice, chili powder, cumin, and black pepper. Stir until everything is well combined then cook the beans, while occasionally stirring until they are warm and slightly reduced, about 10 minutes.

Step 5

Stir in half the cheese and cook until it’s melted, a couple minutes. Taste and adjust seasonings, adding salt if needed (though it’s probably not).

Step 6

Top the beans with the remaining cheese and pickled jalapeño slices, then serve warm with flour tortillas and/or tortilla chips. It can be served as a side, a taco filling, or a dip.