Chunky Pinto Bean Dip

Prep Time 12 minutes

Cook Time 5 to 6 hours

Makes about 5 cups dip

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

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

Chunky Pinto Bean Dip