A delicious slow cooker bean dip made with canned pinto beans, red beans, black beans, kidney beans and Mexican style diced tomatoes.
AuthorVianney Rodriguez
Ingredients
1teaspoonolive oil
½oniondiced
2garlic clovesminced
2(15 ounce) cans pinto beans, drained and rinsed
2(15 ounce) cans red beans, drained and rinsed
2(15 ounce) cans black beans, drained and rinsed
2(15 ounce) kidney beans, drained and rinsed
2(15 ounce) cans Mexican style diced tomatoes, undrained – I use Rotel
1/2cupcilantrochopped, plus more for garnishing, optional
2teaspoonscumin
2teaspoonchili powder
1teaspoonsalt
1teaspoonpepper
For serving: shredded cheddarfresh avocado, Mexican crema or sour cream
Instructions
Warm the oil in a skillet over medium-high heat. Add the onion and sauté for 3 minutes, or until light and translucent. Add the garlic and cook, stirring often, for 2 minutes. Remove from heat.
Combine the sauteed onion and garlic, the beans, the diced tomatoes, 1/2 cup cilantro, cumin, chili powder, salt and pepper in the slow cooker, stir until combined. Cover and cook on low for 2 hours.
Reduce the setting to warm. Serve warm topped with garnishes.