Warm Black Bean Salsa

Ingredients:

• 2 cups cooked black beans, drained, rinsed and mashed (see tip 1 below)
• 1 cup diced tomatoes (see tip 2 below)
• 4 cups green onions, finely chopped
• 2 roasted peppers (poblano or sweet), peeled and diced
• 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce
• 1 tsp puréed garlic (see tip 3 below)
• 1 tsp finely grated lime zest
• 2 tbsp freshly squeezed lime juice
• 2 cups shredded cheddar or Monterey Jack cheese
• 2 tbsp finely chopped cilantro leaves
• Finely chopped green onions

Directions:

1. In slow cooker stoneware, combine beans, tomatoes, green onions, poblano, jalapeño 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.
2. Tips: Tip 1. Use 14- to 19-ounce can of no-salt-added beans, drained. Or cook dried beans yourself (see below). Tip 2. For convenience, substitute 1 cup drained no-salt-added diced canned tomatoes. Tip 3. To purée garlic, use a sharp-toothed grater.