Friday, December 16, 2011

Chunky Pinto Bean Dip

Pretty much I followed this recipe, but here is how I did it! Love it and will make it again, woohoo!

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.

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