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" (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 green onions, finely chopped
- 2 roasted peppers (poblano or sweet), peeled and diced
- 1 roasted jalapeno, 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, jalapeno 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.
Tips- 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.
Basic Beans
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.
Tip: If you have difficulty digesting legumes, add 2 teaspoons cider vinegar or lemon juice to the water when soaking dried beans.
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