Side Pannel
Black Bean And Corn Soup
Black Bean And Corn Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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
Directions
PEPPER SALSA
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 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.
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 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.
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