This recipe is made possible by Hurst’s Beans. Thanks so much for supporting my blog and its sponsors.
We have something that we make called Texas Caviar. It’s basically a salsa with beans, corn and a bunch of other ingredients…and it’s delicious. If you’ve had it, you know what I’m talking about. I used that Texas caviar recipe as inspiration for this salsa. Instead of just tossing in a few cans of beans, I cooked dried beans from scratch in my slow cooker. I used a package of Hurst’s 15 Bean Soup. As you know, I love Hurst’s products and making their dried beans in the slow cooker is super easy and the best way that I know how to make beans.
If you love healthy and cheap recipes check out all these other recipes that I’ve made with Hurst’s Beans:
- White Bean Avocado Guacamole Dip
- Slow Cooker Hot Bean Dip
- Slow Cooker Shepherd’s Pie Chili
- Slow Cooker Turkey Bacon Avocado and Bean Soup
- Slow Cooker White Bean Corn Chowder
- Slow Cooker 15 Bean Beefy Chili with Cajun Lime Sour Cream
I love making dried beans in my slow cooker because it’s one of those things where you put them in and forget them for hours and hours and. I don’t have a pressure cooker but I bet making dried beans in the pressure cooker would work really well too (in that case you would NOT leave them in for hours and hours :). I start out by soaking my beans overnight in water and a bit of salt. Then I drain and rinse them and stick them in the slow cooker with more water and more salt. I literally leave them in the slow cooker on low for 10 hours (your slow cooker may be faster or slower) and then drain the beans and let them cool a bit. While they are cooling down, I chopped up roma tomatoes, green onions, cilantro, red onions and avocado.
Make sure to visit Hurst’s Beans website for lots of great recipe ideas using their dried beans. If you prefer to get your recipes from Facebook you can go here. You’ll definitely need a recipe for all the leftover ham that you’ll have from Easter!