Warm Black Bean Salsa



This dip is a perennial hit…and a perfect dish to serve at a Super Bowl get-together.  I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with tortilla chips  or a slice of warm gluten-free cornbread.


  • Warm Black Bean Salsa
    1. Small (2 to 31⁄2 quart) slow cooker
    2. 2 cups cooked black beans, drained, rinsed and mashed 500 mL
    3. 1 cup diced (1⁄4 inch/0.5 cm) ripe tomatoes 250 mL
    4. 4 green onions, finely chopped
    5. 2 roasted peppers (poblanos or sweet), peeled and diced
    6. 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce
    7. 1 tsp puréed garlic 5 mL
    8. 1 tsp finely grated lime zest 5 mL
    9. 2 tbsp freshly squeezed lime juice 30 mL
    10. 2 cups shredded Cheddar or Monterey Jack cheese 500 mL
    11. 2 tbsp finely chopped cilantro leaves 30 mL
    12. Finely chopped green onions, optional
    1. 1. In slow cooker stoneware, combine beans, tomatoes, green onions, poblano and 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.
    1. Vegan Alternative
    2. Substitute an equal quantity of vegan Cheddar or Monterey Jack cheese.
    Judith Finlayson https://judithfinlayson.com/





Posted in Appetizers, Gluten-Free, Recipes, Vegetarian & Vegan.


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