2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and rind grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slow cooker or crock-pot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions.
Serve warm with the celery sticks and/or tortilla chips, if desired.
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and rind grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slow cooker or crock-pot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions.
Serve warm with the celery sticks and/or tortilla chips, if desired.
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