Black bean and corn soup

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Dry black beans; (1 pound)
10 ounces Frozen whole kernel corn
1 cup Chopped onion
4 Cloves garlic; minced
1 tablespoon Ground cumin
1 teaspoon Salt
1 teaspoon Ground coriander
¼ teaspoon Bottled hot pepper sauce; up to 1/2
4 cups Boiling water
14½ ounce Canned Mexican-style stewed tomatoes
1½ cup Yellow and/or green sweet peppers; finely chopped
1 Finely chopped small jalapeno pepper
⅓ cup Chopped and seeded tomato
1 tablespoon Snipped cilantro

Directions

PEPPER SALSA

Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Remove from heat. Cover; let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover; let soak in a cool place overnight.) Drain and rinse beans.

In a 3½-, 4-, or 5-quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in tomatoes. Serve with Pepper Salsa.

Pepper Salsa: In a bowl combine 11/2 cups finely chopped yellow and/or green sweet peppers; 1 finely chopped small jalapeno pepper; ½ cup chopped, seeded tomato; and 1 tablespoon snipped cilantro. Cover and chill up to 24 hours.

Nutrition Facts per serving: 321 calories, 2 g total fat, 604 g sodium, 62 g carbohydrate, 4 g Fiber, 18 g protein.

Recipe by: BH&G New Flavors from your Crockery Cooker, page 26 Posted to EAT-LF Digest by Kathleen <schuller@...> on Dec 05, 1998, converted by MM_Buster v2.0l.

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