| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cincodemayo | 1 | Servings | |
INGREDIENTS
| 1 | cn | (15 1/2 or 16-oz.) red kidney beans, drained and rinsed |
| 1 | cn | (15 1/2 or 16-oz.) pinto beans, drained and rinsed |
| 1 1/2 | c | Salsa |
| 1 | sm | Onion, finely chopped |
| 1 | ts | Minced garlic |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Ground black pepper |
| Tortilla chips |
INSTRUCTIONS
In saucepan, coarsely mash beans; stir in salsa, onion, garlic, cumin, chili powder, and pepper. Cook and stir over medium heat until hot, about 5 minutes. Spoon into serving bowl; serve as a dip with chips. Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe Posted to MM-Recipes Digest V4 #124 by Becky <[email protected]> on May 03, 1997
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