Bean Dip

Name: Bean Dip
Ingredients: 2 Tablespoons Olive Oil; 1/2 whole Onion, Chopped; 2 whole Garlic Cloves, Minced; 2 cans (15 Oz. Size) Red Beans; 2 cans (15 Oz. Size) Black Beans; 2 cans (15 Oz. Size) Kidney Beans; 2 cans (15 Oz. Size) Pinto Beans; 3 whole Tomatoes, Chopped; 2 teaspoons Cumin; 2 teaspoons Chili Powder; 1 teaspoon Salt; 1 teaspoon Pepper; 2 cups Water, Divided; 1 bunch Cilantro, Rinsed And Chopped; 2 cups Cheddar Cheese, Shredded, For Garnish; 4 whole Avocados, Diced, For Garnish; 1 cup Sour Cream For Garnish

17 ingredients

7 steps

Ingredients

2 Tablespoons Olive Oil
1/2 whole Onion, Chopped
2 whole Garlic Cloves, Minced
2 cans (15 Oz. Size) Red Beans
2 cans (15 Oz. Size) Black Beans
2 cans (15 Oz. Size) Kidney Beans
2 cans (15 Oz. Size) Pinto Beans
3 whole Tomatoes, Chopped
2 teaspoons Cumin
2 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Pepper
2 cups Water, Divided
1 bunch Cilantro, Rinsed And Chopped
2 cups Cheddar Cheese, Shredded, For Garnish
4 whole Avocados, Diced, For Garnish
1 cup Sour Cream For Garnish

Directions

1

In a medium skillet add olive oil, heat over medium heat and add onions.
2

Cook until slightly soft about 4 minutes, add garlic and cook for another 2 minutes.
3

Drain and rinse all your beans.
4

Add onion and garlic mix to your crockpot along with with tomatoes, cilantro, cumin, chili, salt, pepper, beans and 1 cup of water.
5

Cover and cook on low for about 4 hours.
6

If needed add the extra cup of water if dip is too dry.
7

Serve garnished with cilantro, cheese, avocado and sour cream.