Black Bean & Corn Soup

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Black Bean & Corn Soup

From Better Homes & Gardens New Flavors from your Crockery Cooker

 

2 1/4 cups 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

1/4 teaspoon bottled hot pepper sauce -- up to 1/2

4 cups boiling water

14 1/2 ounces canned Mexican-style stewed tomatoes

 

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 3 1/2-, 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. Serve with Pepper Salsa.

 

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Pepper Salsa

 

1 1/2 cups yellow and/or green sweet peppers -- finely chopped

1 finely chopped small jalapeno pepper

1/3 cup chopped and seeded tomato

1 tablespoon snipped cilantro

 

In a bowl combine 11/2 cups finely chopped yellow and/or green sweet

peppers; 1 finely chopped small jalapeno pepper; 1/2 cup chopped, seeded

tomato; and 1 tablespoon snipped cilantro. Cover and chill up to 24 hours

 

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