Pinto Bean Dip

Serves: 8
Total Calories: 131


2 cups raw pinto beans
1 large chopped onion
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/2 teaspoon cumin
1 tablespoon butter
1-2 cup grated Cheddar cheese


Cook beans and chopped onions in 5-6 cups water until the beans are tender (approx. 4 hours). When water has cooked out of beans, add spices and mash with a potato masher or mixer. Add butter and 1 cup of the cheese, mix together. Sprinkle remaining cheese on top. Serve with nacho chips. You may add a few drops of hot sauce to taste and taco seasoning may be used instead of spices.

Nutritional Facts:

Serves: 8
Total Calories: 131
Calories from Fat: 53

This Pinto Bean Dip recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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