Cooperative Elevator Beans

Cheesey Black Bean Salsa Dip

Chef: Gil Sprague - Elkton Terminal Bean Plant - Elkton, MI

1 cup CO-OP ELEVATOR® dry black beans
1 stalk celery chopped
1 small onion chopped
1 - 16 oz jar salsa
1 – 8 oz brick cream cheese
½ brick Velveeta® cheese
5 jalapeno rings diced (from a jar)

Soak beans in water for 8-10 hours. Drain and rinse the beans, place beans in kettle and add enough fresh water to cover beans. Cook beans, celery, and onion for 50 minutes in a kettle. In a crock pot put the rest of the ingredients in and cook on low. When beans are done mash with fork and add to crock pot. Keep crock pot on low until everything is melted and creamy. Serve with tortilla chips.

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