Make HowStuffWorks your homepage
Southwestern Cuisine takes a cue from its original Latin and Spanish settlers. Many people lump Southwestern Cuisine with Mexican Cuisine, and have created a "Tex-Mex" style of food that is also very popular.
REFERENCE LINKS
Chunky Pinto Bean Dip
by the Editors of Easy Home Cooking Magazine
Chunky Pinto Bean Dip
Cook Time: 5 to 6 hours
Prep Time: 12 minutes
Yield: Makes about 5 cups dip
Ingredients:
2
cans (15 ounces each) pinto beans, rinsed and drained
1
can (14-1/2 ounces) diced tomatoes with mild geen chilies
1
cup chopped onion
2/3
cup chunky salsa
1
tablespoon vegetable oil
1-1/2
teaspoons minced garlic
1
teaspoon ground coriander
1
teaspoon ground cumin
1-1/2
cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese
1/4
cup chopped cilantro
Blue corn or other tortilla chips
Assorted raw vegetables
Preparation:
1.
Combine beans, tomatoes, onion, salsa, oil, garlic, coriander and cumin in slow cooker.
2.
Cover; cook on LOW 5 to 6 hours or until onion is tender.
3.
Partially mash bean mixture with potato masher. Stir in cheese and cilantro. Serve at room temperature with chips and vegetables.
This recipe appears in: Southwestern
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Chunky Pinto Bean Dip." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chunky-pinto-bean-dip-recipe.htm> 16 May 2008.
Cooking Crabs