Black Bean Salsa Verde Slow Cooker Recipe

Hearty black beans mixed with broccoli, cauliflower, carrot, celery, and artichokes make for the perfect summertime dip.

Prep Time
< 20 minutes
Cook Time
< 2 hours
Servings
4-6
Ingredients:
    • 1 can (about 15 ounces) organic black beans
    • ½ cup broccoli, chopped
    • ½ cup cauliflower, chopped
    • ⅓ cup carrot, shredded
    • ½ cup celery, finely shopped
    • ¾ cup artichoke hearts, chopped
    • 1 teaspoon garlic, minced
    • ¼ cup vegetable broth
    • ½ teaspoon white pepper
    • 4 tablespoons olive oil
    • 1 teaspoon salt

    Garnish:

    • Corn tortilla chips
    • Baguette
    • Pita chips

Instructions:

  1. Place black beans into your Crockpot® Slow Cooker.
  2. Cover; cook on HIGH for 45 minutes. Remove black beans into a bowl and mash.
  3. Place garlic, olive oil, pepper, and salt into your slow cooker. Cover; cook on HIGH for 15 minutes.
  4. Add broccoli, cauliflower, carrot, celery, artichoke, and vegetable broth into your slow cooker and mix well. Cover; cook on HIGH for 30 minutes.
  5. Place black beans back into the slow cooker and mix well with vegetables. Cover; cook on HIGH for 15 minutes.
  6. Serve with tortilla chips, baguette, or pita chips and enjoy!
Appetizers
Mexican
Vegetable
Slow Cooker