Slow Cooker Black Bean Salsa

If making this addicting salsa in advance, add cilantro just before serving.

Serves: 12Hands-on: 30 minutesTotal: 7 hours 10 minutesDifficulty: Medium

Serves: 12


  • 1 cup dried black beans, rinsed and soaked overnight in plenty of water
  • 3 tsp. salt, divided
  • 1⁄2 medium red bell pepper, seeded and chopped
  • 1⁄2 medium green bell pepper, seeded and chopped
  • 1⁄2 small red onion, peeled and chopped
  • 1 lime, juiced (about 2 Tbsp. juice)
  • 2 Tbsp. olive oil
  • 2 drops hot pepper sauce
  • 1 large bag (18 oz.) tortilla chips


  • Add the beans to a large pot and cover with water. Boil on high heat for 10 minutes, then drain.
  • Add beans, enough fresh water to cover by 1 inch, and 2 teaspoons salt to a 4-quart slow cooker. Cover and cook on low for 6 hours. Check the beans to see if they are tender after about 5 hours; continue cooking if necessary, checking every 30 minutes.
  • When the beans are done, drain in a colander; set aside to cool for 30 minutes.
  • Place half the beans in a large mixing bowl and mash. Add the remaining beans, bell peppers, onion, lime juice, and olive oil. Sprinkle with remaining salt and hot pepper sauce. Gently combine.
  • Transfer to a 2-quart serving bowl. Serve with tortilla chips.