• 2 cups dried kidney beans
• Water
• 2 cloves garlic
• 1 Tablespoon salt
• 4 strips of bacon
• Hot sauce to taste
• 1/2 cup Monterey and/or cheddar cheese, shredded

Wash beans well and remove any stones. Cover with water in a crock pot and add two strips of bacon, garlic, hot sauce, and salt. Cook on low for 6 to 8 hours. Discard the bacon.

Fry two strips of bacon in a cast iron skillet and save the grease. Transfer the beans to the skillet and mash with a potato masher, using the liquid from the beans to make the mixture smooth.

Top individual servings with shredded cheese.