Recipe - Black Bean And Corn Soup

2 One fourth cup Dry black beans; (1 pound)
10 ounce Frozen whole kernel corn
1 cup Chopped onion
4 Cloves garlic; minced
1 tablespoon Ground cumin
1 teaspoon Salt
1 teaspoon Ground coriander
One fourth teaspoon Bottled hot pepper sauce; up
to 1/2
4 cup Boiling water
14 One half ounce Canned Mexicanstyle stewed
tomatoes

PEPPER SALSA
1 One half cup 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

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

Cover; cook on lowheat setting for 8 to 10 hours or on highheat 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 1One half cups finely chopped yellow and/or
green sweet peppers; 1 finely chopped small jalapeno pepper; One half 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 EATLF Digest by Kathleen schuller@ix.netcom.com on Dec 05,
1998, converted by MM_Buster v2.0l.