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Black Bean and Corn Soup
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
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 slow 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 1 1/2 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.
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