2 cans (15-oz each) pinto beans, rinsed & drained
1 can (12-oz) tomatillos, drained & chopped
1 can (4.5-oz) can chopped green chiles
1 small red onion, chopped
1/4 cup vegetable broth*
1 tbsp cider vinegar
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup chopped fresh cilantro
1 lime, juiced
In a 5 to 6-quart slow cooker or crockpot, combine the pinto beans, tomatillos, green chiles, onion, vegetable broth, vinegar, chili powder, cumin, salt, and cayenne; Stir to blend; place lid on cooker and cook 1 to 2 hours on high or 2 to 4 hours on low until the mixture is slightly thickened.
At the end of the cooking time, stir the cilantro and lime juice into the cooker; allow the mixture to cook in cooker for 5 minutes. Puree the mixture in a food processor in batches.
Serve dip warm or at room temperature.
Yield: 6 servings