6 servings Ingredients: 1/2 cup boiling water 6 sun-dried tomato halves (not packed in oil: about 1 ounce) 1 (15- to 16-ounce) can pinto beans, rinsed and drained 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 teaspoon minced garlic Assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers) Preparation: … Continue reading Pinto Bean and Sun-dried Tomato Dip