Black Bean and Corn Soup
Better Homes and Gardens New Cookbook, Bridal Edition
2 1/4 cups dry black beans (1 pound)
1 10-ounce package of frozen whole kernel corn
1 large onion, chopped
4 cloves garlic
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1/4 to 1/2 teaspoon bottled hot pepper sauce
4 cups boiling water
1 14 1/2 ounce can Mexican style stewed tomatoes, undrained
1 recipe Pepper Salsa (see below)
The night before, rinse beans and place in a large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling. Reduce heat and simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
That morning, combine the beans, corn, onion, garlic, cumin, salt, coriander and hot pepper sauce to the crockpot. Pour boiling water over all.
Cover and cook on low for 8 to 10 hours. To serve, mash beans slightly to thicken. Stir in undrained tomatoes. Top with pepper salsa. (We also topped ours with some Mexican blend cheese and crushed tortilla chips)
In a bowl combine 1 1/2 cups finely chopped yellow and/or green sweet pepper; 1 finely chopped jalapeno pepper; 1/3 cup chopped, seeded tomato and 1 tablespoon of fresh cilantro. Cover and chill up to 24 hours. *TIP: I took all the ingredients and threw them in my food processor. This made it pretty close to a "zero-prep" dinner when we got home that night.
This recipe was really good. The next time i make it, I would add another cup or so of water. It didn't really have the consistency of soup when we ate it. Instead, it was really thick. The salsa was also super spicy (and we like some pretty spicy food) so I think I will take some of the seeds out of the jalapeno before adding it next time.