May 2, 2010

Black Bean Salsa

I've had this recipe up before, but that was before I had pictures or nutrition information. So I thought I'd rerun the recipe. Besides, I've since improved it, so why not give y'all an update?

Once again, this is a very chunky salsa, and a favorite in our household. It works well as a condiment for baked chicken, steak, or a baked potato, but it works equally well to turn nachos into a meal with a little shredded spinach, grated cheese, and Greek yogurt up on top.

Black Bean Salsa

1/2 lb. Dried Black Beans
1 Large Onion (Diced)
2 Large Bell Peppers (Diced)
1 Can Whole Kernel Corn (Drained) * Optional
2 Cans Diced Tomatoes with Green Chilies (Drained)
2 Tbsp. Garlic Powder
2 Tbsp. Chili Powder
1 Tbsp. Ground Red Pepper

Wash and soak the black beans the night before. In a large crock pot, cook the beans on high for four hours or on low for eight hours. Dice the onion and bell pepper and roast at 400 degrees for thirty minutes or until tender. Drain the beans well and pour them back into the crock pot. Add onion, bell pepper, corn, tomatoes, garlic, chili powder, and red pepper. Mix until well blended and heat on high for an additional half hour. Serve hot.

Makes roughly twelve servings.

* The picture is courtesy of The Aardvark's Plumbline's Dread Dormomoo, and is shown without the corn.

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