Chunky Pinto Bean Dip
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14 1/4 ounces) diced tomatoes
1/2 leek washed, sliced into small pieces
1/2 cup chunky salsa
Put all ingredients in small crock-pot and cooked on LOW for 3 hours. The small crock-pot I have doesn't have setting, so I just watched it for the 3 hours and it worked fine.
Partially mash the bean mixture with potato masher.
Serve warm or at room temperature with tortilla chips of your choice. Can sprinkle grated cheese on top.