Black Bean And Corn Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Dry black beans, (1 pound)
10 ounce: Frozen whole kernel corn,
1 cup: Chopped onion,
4 Cloves: garlic, minced
1 tbsp: Ground cumin,
1 tsp: Salt,
1 tsp: Ground coriander,
1/4 tsp: Bottled hot pepper sauce, up to 1/2
4 cup: Boiling water,
14 1/2 ounce: Canned Mexican-style stewed tomatoes,
PEPPER SALSA
1 1/2 cup: Yellow and/or green sweet peppers, finely chopped
1: Finely chopped small jalapeno pepper,
1/3 cup: Chopped and seeded tomato,
1 tbsp: Snipped cilantro,
Directions:
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 on Dec 05,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp