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  • Writer's pictureGil's Gourmet

Slow Cooker Salsa Beans

This easy side dish is a hearty and filling addition to any meal. Black beans and pinto beans are slowly simmered with our Chardonnay Artichoke Salsa. A salsa made with a generous amount of marinated artichoke hearts, tomatoes, special blend of herbs and spices topped off with a splash of Chardonnay wine.

Serves 4 


2 slices of bacon, diced 

2 garlic cloves, peeled and minced 

1/2 cup red onion, peeled and diced 

1 teaspoon Big Sur Cowboy Rub 

1 can (15.5 ounce) black beans, drained and rinsed 

1 can (15.5 ounce) pinto beans, drained and rinsed 

1/2 cup chicken or vegetable broth 

San Fran Sea Salt and pepper, to taste 

Fresh chopped scallions, for garnish 


Cook bacon in a large skillet over medium-high heat until crisp, about 3 minutes. Using a slotted spoon, remove the bacon, and set aside on a paper towel-lined plate. Add the garlic, onion, and rub, stir to combine, and cook for 1 minute more. Transfer the sautéed, seasoned veggies to the pot of a slow cooker. Add the beans, salsa, broth, and bacon to the pot, stir to combine, and slow cook on low for 4 hours (on high for 2 hours). Season the beans to taste with salt and pepper before garnishing and serving. 

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