Monday, December 12, 2005

Basic Pinto Bean Dip

Very simple. Vegetarian and non-vegetarian enjoy it.

1 (16 ounce) can fat-free refried beans (2 cups)
1 (15 1/2 ounce) can pinto beans (2 cups)
1 (4 1/2 ounce can diced green chilies
2-3 tablespoons margarine or oil
1 cup diced onions
2 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon cumin
2 teaspoon chili powder
2 minced serrano chilies
hot sauce
tortilla chips

Heat oil in a large pot. Until hot and then add oregano, cumin , and chili powder to heat heat through. Turn down heat and add onions and garlic; stir until onion is translucent, add beans. As you are heating mash beans coarsely. Add refried beans, chilies and serreanos. Stir until combined and heat thoroughly. Add hot sauce to taste. Add salt to taste.

Crock pot/Slow cooker Pinto Beans

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