Bean Dip

• 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

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.

olive oil, onion, garlic, red beans, black beans, kidney beans, pinto beans, tomatoes, cumin, chili powder, salt, pepper, water, cilantro, cheddar cheese, avocados, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bean-dip-2/ (may not work)