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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
