Ingredients:

2 cans (15 1/2-oz. each) low-sodium black beans, rinsed and drained

1 cup salsa (your favorite brand)

1 tsp ground cumin

1 garlic clove, finely chopped

1 lime, juiced and grated

1/4 cup chopped fresh cilantro

1/4 cup sliced green onions

24 celery sticks

tortilla chips for serving, if desired

Directions:

1. Combine the beans, salsa, cumin, and garlic in a Slow cooker or crockpot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.

2. At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions. Serve warm with the celery sticks and/or tortilla chips, if desired.

Bon Appetit!