Category: Mexican

1 can (15 1/2 or 16-oz.) red kidney beans, drained and rinsed

1 can (15 1/2 or 16-oz.) pinto beans, drained and rinsed

1 1/2 cup Salsa

1 small Onion, finely chopped

1 tsp Minced garlic

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Ground black pepper

Tortilla chips

In saucepan, coarsely mash beans; stir in salsa, onion, garlic, cumin, chili powder, and pepper. Cook and stir over medium heat until hot, about 5 minutes. Spoon into serving bowl; serve as a dip with chips.