We’ve adopted this recipe from Tast of Home, and we make it all the time. It goes well with a lunch, as a snack, or even by itself since it’s so filling. We like it best with our favorite Organic Corn Chips (available in Bulk Natural Foods dry goods orders).
1 1/4 cups Pinto beans
1 cup salsa
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Put the beans in a large glass bowl and cover them with about 1 inch of water. Let them soak for about 36 hours, adding more water if necessary. Rinse them in a colander and put them in a pot with clean water and a little salt. Let them boil for about an hour, or until soft. Drain out about 1/2 of the broth, but keep the other half in the pot. Mash the beans with the broth.
In a bowl, combine the mashed beans and all the other ingredients except the chips; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with Corn Chips. Makes 4 1/2 cups.