Warm Black Bean Salsa
Warm Black Bean SalsaIngredients
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 tbsp freshly squeezed lime juice
2 cups shredded cheddar or Monterey Jack cheese
2 tbsp finely chopped cilantro leaves
Finely chopped green onions
Warm Black Bean Salsa
Warm Black Bean SalsaInstructions
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.
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