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
tablespoon vegetable oil
1-1/2
teaspoons minced garlic
1
teaspoon ground coriander
1-1/2
cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese
Blue corn or other tortilla chips
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.