Ingredients

2 dried chilies 2 cans of Pinto beans drained and rinsed 1/8th tsp of liquid smoke 1 large garlic clove minced 2 tbsp fresh chopped fresh cilantro 1/2 each of green, yellow, and red bell peppers 2 Italian plum tomatoes chopped 4 oz of shredded mexican cheese blend ( I just use half mozzarella and half cheddar) tortilla chips for dipping You can make this ahead and heat it in the microwave just before putting on the table.Place chilies in a bowl and cover with boiling water, Let stand 10 minutes or til soft.Drain chilies, reserving 3 tbsp. of the soaking water. Remove and discard seeds. Coarsly chop the chilies.In a food processer or a good blender combine beans, chilies, reserved water, liquid smoke and garlic. Process until WELL combined. Stir in cilantro and place mixture in a shallow 9 inch pie pan. Cover with foil! Bake at 375F for 15 to 20 minutes or until mixture is thoroughly heated. Cut your bell peppers into nice rounds or whatever shapes u like for Garnish. U can cut em with cookie cutters too if your feeling especially creative. When dip is heated sprinkle with tomatoes and cheese! Serve with tortilla chips for dipping!

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