Black Bean & Corn Soupcrockpot, soups/stews, vegetables 2.25 cup dry black beans; (1 pound) 10.00 oz frozen whole kernel corn 1.00 cup chopped onion 4.00 cloves garlic; minced 1.00 tablespoon ground cumin 1.00 teaspoon salt 1.00 teaspoon ground coriander 0.25 teaspoon bottled hot pepper sauce; up to 1/2 4.00 cup boiling water 14.50 oz canned mexican-style stewed tomatoe; s ----PEPPER SALSA---- 1.50 cup yellow and/or green sweet peppers; finely chopped 1.00 finely chopped small jalapeno peppe; r 0.33 cup chopped and seeded tomato 1.00 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 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; 1/2 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 |
