Go Back
Print
slow cooker bean dip recipe

Slow Cooker Bean Dip

A delicious slow cooker bean dip made with canned pinto beans, red beans, black beans, kidney beans and Mexican style diced tomatoes.
Author Vianney Rodriguez

Ingredients

  • 1 teaspoon olive oil
  • ½ onion diced
  • 2 garlic cloves minced
  • 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
  • 1/2 cup cilantro chopped, plus more for garnishing, optional
  • 2 teaspoons cumin
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • For serving: shredded cheddar fresh avocado, Mexican crema or sour cream

Instructions

  1. 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.
  2. 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.
  3. Reduce the setting to warm. Serve warm topped with garnishes.

Recipe Notes

Serves 20