Warm Black Bean Salsa
Makes about 3 cups
2 cups cooked black beans, drained, rinsed and mashed (see tip 1 below)
1 cup diced tomatoes (see tip 2 below)
4 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 teaspoon puréed garlic (see tip 3 below)
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 cups shredded cheddar or Monterey Jack cheese
2 tablespoons finely chopped cilantro leaves
Finely chopped green onions
- 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 11⁄2 hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with green onions, if using, and serve.
- Use 14- to 19-ounce can of no-salt-added beans, drained. Or cook dried beans yourself (see below).
- For convenience, substitute 1 cup drained no-salt-added diced canned tomatoes.
- To purée garlic, use a sharp-toothed grater.
Makes approximately 2 cups
1 cup dried white beans (see tip below)
3 cups water Garlic (optional)
-Bay leaves (optional)
-Bouquet garni (optional)
- Long soak: In a bowl, combine beans and water. Soak for at least 6 hours or overnight. Drain and rinse thoroughly with cold water. Beans are now ready for cooking.
- Quick soak: In a pot, combine beans and water. Boil for 3 minutes. Turn off heat and soak for 1 hour. Drain and rinse thoroughly under cold water. Beans are now ready to cook.
- Cooking: In slow cooker stoneware, combine 1 cup presoaked beans and 3 cups fresh cold water. If desired, season with garlic, bay leaves or a bouquet garni made from your favorite herbs tied together in a cheesecloth. Cover and cook on low for 10 to 12 hours or overnight or on high for 5 to 6 hours, until beans are tender. Drain and rinse. If not using immediately, cover and refrigerate. The beans are now ready for use.
If you have difficulty digesting legumes, add 2 teaspoons cider vinegar or lemon juice to the water when soaking dried beans.