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Gluten-Free Warm Black Bean Salsa

by Judith Finlayson

Gluten-Free Warm Black Bean Salsa

 

Warm Black Bean Salsa

Snacks, Vegetarian, page 52


"This dip is a perennial hit. 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 Homemade Baked Tortilla Chips (page 43) or a slice of warm gluten-free cornbread." ~Judith Finlayson, author of The Healthy Slow Cooker, Second Edition

 

Small (2 to 312 quart) slow cooker

2 cups cooked black beans, drained, rinsed 500 mL
       and mashed (see Tips, left)

1 cup  diced (14 inch/0.5 cm) ripe tomatoes      250 mL
       (see Tips, left)

4      green onions, finely chopped   4

2      roasted peppers (poblanos or sweet), 2
       peeled and diced

1      roasted jalapeño, seeded and diced, 1
       or 1 chipotle pepper in adobo sauce

1 tsp  puréed garlic (see Tips, left) 5 mL

1 tsp  finely grated lime zest     5 mL

2 tbsp freshly squeezed lime juice 30 mL

2 cups shredded Cheddar or Monterey Jack    500 mL
       cheese

2 tbsp finely chopped cilantro leaves 30 mL

       Finely chopped green onions, optional

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

 

Tips

Use 1 can (14 to 19 oz/398 to 540 mL) no-salt added canned beans, drained or cook dried beans yourself (see Basic Beans, page 284).

For convenience, substitute 1 cup (250 mL) drained no-salt added diced canned tomatoes.

To purée garlic use a sharp-toothed grater such as those made by Microplane.

 

Makes about 3 cups (750 mL)