| 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 <jbowde19@idt.net> on May 03,
1997
A Message from our Provider:
“Don’t confuse God’s patience with his final response”