Chunky Pinto Bean Dip
the Editors of Publications International, Ltd.
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
- Combine beans, tomatoes, onion, salsa, oil, garlic, coriander and cumin in slow cooker.
- Cover; cook on LOW 5 to 6 hours or until onion is tender.
- Partially mash bean mixture with potato masher. Stir in cheese and cilantro. Serve at room temperature with chips and vegetables.
Check out more recipes for Southwestern
