| 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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