1tablespoonbacon grease, unsalted butter, or vegetable oil
Corn chips, for serving
Place the jalapeños, onion, garlic, vinegar, water, salt, and cumin in a pot. Bring to a boil and then turn off the heat and let the jalapeños steep for 10 minutes.
With a slotted spoon, transfer the jalapeños, onion, garlic, and 1 tablespoon of the pickling liquid to a blender or food processor. (You can save the remaining pickling liquid for another use, such as salad dressing or a meat brine.) Add the beans, bean juice, chili powder, paprika, and cayenne, then blend until smooth.
On medium-low heat, melt the bacon grease in a skillet and add the bean puree. While occasionally stirring, cook the bean dip for 5 minutes or until slightly thickened and fragrant. Taste and adjust seasonings, adding more salt if needed. Serve the dip either warm or chilled—it’s good either way—with corn chips.
While I tend to serve my bean dip without adornment, it takes well to cheese, sour cream, chorizo, bacon or taco if you like.