FALLBROOK – 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,” published by Robert Rose.
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 scallions, finely chopped
- 2 roasted peppers such as poblano or sweet, peeled and diced
- 1 roasted jalapeno, seeded and diced or 1 chipotle pepper in adobo sauce
- 1 teaspoon pureed 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 scallions (optional)
In slow cooker stoneware, combine beans, tomatoes, scallions, poblano, jalapeno peppers, garlic, lime zest, lime juice and cheese. Stir well. Cover and cook on high for 1 and 1/2 hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with scallions, if using, and serve.
1. Use 14- to 19-ounce can of no-salt-added beans, drained. Or cook dried beans yourself (see recipe below).
2. For convenience, substitute 1 cup drained no-salt-added diced canned tomatoes.
3. To puree 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)
First, choose either the long soak method or the quick soak method and presoak the beans.
Second, cook the beans in a slow cooker.
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 any favorite herbs tied together in 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.
Tip: For people with difficulty digesting legumes, add 2 teaspoons of cider vinegar or lemon juice to the water when soaking dried beans.