2 cups dry pinto beans
1 cup sour cream
1 cup picante sauce
1 cup shredded cheese
4 oz cream cheese
1 tb salt
1 tsp cumin
1 tsp chili spices
Put dry beans in crock pot. Cover by 1-2 inches with water. Add 1 Tb salt. Turn on high for 6-8 hours. Watch beans so water is always about as high as beans. When beans are soft drain some water out and save ( I save just incase i need to put some more in if they are too dry) mash with potato masher. Add remaining ingred. turn on low for 15 min.
Freeze
Great in burritos, tostadas or nachos
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