Pantry Raiders | Warm Black Bean Salsa

Impress guests with homemade salsa at your next soirée

By NewsLine Staff
mail@floridanewsline.com

Gatherings of family and friends are better with food, and few foods are more universally beloved than salsa. Whether they’re hosting a gathering for the big game or a celebration of Hispanic culture and cuisine, hosts who want to go the extra mile can forgo store-bought salsa for the following homemade recipe for “Warm Black Bean Salsa” courtesy of Judith Finlayson’s “The Health Slow Cooker: 135 Gluten-Free Recipes for Health and Wellness” (Robert Rose).

Warm Black Bean Salsa

Makes about 3 cups

14- to 19-ounce can of no-salt-added black beans, drained
1 cup drained no-salt-added diced canned tomatoes
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 tsp. puréed garlic
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

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 ½ hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with green onions, if using, and serve.

 

Photo courtesy MetroCreative

Warm Black Bean Salsa