Categories: Soups- Stews- Chowders- Chili

Ingredients

• 1 lb. dry black beans, soaked and cooked according to package directions
• 1 (10 oz.) pkg. frozen whole-kernel corn
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp. cumin
• 1 tsp. coarse salt
• 1 tsp. ground coriander
• 1/4 to 1/2 tsp. hot pepper sauce
• 4 cups boiling water
• 1 (14 1/2-oz.) can Mexican-style stewed tomatoes with juice
• 2 cups medium salsa

Directions

1. In a 4-quart or larger slow cooker, combine the cooked beans, corn, onion, garlic, cumin, salt, coriander and hot pepper sauce. Pour boiling water over all. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours. To serve, mash beans slightly to thicken. Stir in tomatoes with liquid ad cook until heated through. Serve with salsa on the side.

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