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Bean Dip
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1 Lb. | chorizo, (6 Bolitas) |
3 Cups | beans |
10 1/2 Cups | water |
Oil | |
1 Heaping Tbsp. | salt |
Cook pinto beans in crock pot for 8 hours on high. Cook the chorizo, and then remove from pan, leaving the drippings in the pan. Pour oil in with the drippings (it will look about 1 1/2 cups of oil all together). Allow oil to get hot. Place the beans with a little of the juice in the pan. Stir hot oil with beans and simmer for about 8-10 minutes. Then mash the beans. Pour all of the bean juice in and add in the chorizo. Add more salt if needed at this time. All to simmer until it thickens to desired consistency.
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