Name: Jalapeño bean dip
Yield: 8
Ingredients: 4 jalapeños (seeded, stemmed, and cut in half lengthwise); 1/8 medium yellow onion; 1 clove garlic; 1/4 cup white vinegar; 1/2 cup tap water; 1/2 tablespoon kosher salt; 1/4 teaspoon ground cumin; 3 cups cooked pinto beans or 2 (15-ounce) cans pinto beans, drained; 3/4 cup bean juice or water; 2 teaspoons chili powder; 1 teaspoon paprika; 1/4 teaspoon cayenne; 1 tablespoon bacon grease, unsalted butter, or vegetable oil; Corn chips, for serving