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.

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