- 16 ounces dried black beans, rinsed and drained
- 1 16-oz. jar salsa, plus extra for serving, optional
- 6 ounces shredded Cheddar or Monterey Jack
- Tortilla chips for serving, optional
- calories 398
- fat 9 g
- satfat 5 g
- protein 24 g
- carbohydrate 56 g
- fiber 20 g
- cholesterol 30 mg
- sodium 982 mg
How to Make It
Stir together beans, 4 cups water and salsa, if using, in slow cooker. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.
Season with salt. Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.