Warm Black Bean Salsa

Warm Black Bean Salsa


Impress guests with homemade salsa at your next soirée.


  • 2 cups cooked black beans, drained, rinsed and mashed (see tip 1 below)
  • 1 cup diced tomatoes (see tip 2 below)
  • 4 cups green onions, finely chopped
  • 2 roasted peppers (poblano or sweet), peeled and diced
  • 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce
  • 1 tsp puréed garlic (see tip 3 below)
  • 1 tsp finely grated lime zest
  • 2 tbsps freshly squeezed lime juice
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 2 tbsps finely chopped cilantro leaves
  • Finely chopped green onions


  1. In slow cooker stoneware, combine beans, tomatoes, green onions, poblano, jalapeño peppers, garlic, lime zest and juice, and cheese. Stir well. Cover and cook on high for 1 1⁄2 hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with green onions, if using, and serve.
  2. Tips: Tip 1. Use 14- to 19-ounce can of no-salt-added beans, drained. Or cook dried beans yourself (see below). Tip 2. For convenience, substitute 1 cup drained no-salt-added diced canned tomatoes. Tip 3. To purée garlic, use a sharp-toothed grater.