| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Slow cooker, Vegetables, Soups and s | 1 | Servings |
INGREDIENTS
| 2 1/4 | c | Dry black beans; (1 pound) |
| 10 | oz | Frozen whole kernel corn |
| 1 | c | Chopped onion |
| 4 | Cloves garlic; minced | |
| 1 | tb | Ground cumin |
| 1 | ts | Salt |
| 1 | ts | Ground coriander |
| 1/4 | ts | Bottled hot pepper sauce; up to 1/2 |
| 4 | c | Boiling water |
| 14 1/2 | oz | Canned Mexican-style stewed tomatoes |
| 1 1/2 | c | Yellow and/or green sweet peppers; finely chopped |
| 1 | Finely chopped small jalapeno pepper | |
| 1/3 | c | Chopped and seeded tomato |
| 1 | tb | Snipped cilantro |
INSTRUCTIONS
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 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 <schuller@ix.netcom.com> on Dec 05, 1998, converted by MM_Buster v2.0l.
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