Healthy Pregnancy Cookbook

Black Bean and Corn Soup

Ingredients

2 1/4 cups dry black beans (1 pound)
10 oz package frozen whole kernel corn
1 cup chopped onion
4 cloves garlic, minced
1 Tbs ground cumin
1 tsp salt
1 tsp ground coriander
1/4 to '/2 teaspoon bottled hot pepper sauce
4 cups boiling water
10 oz can Mexican style stewed tomatoes

Procedure

1. 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 I hour. (Or, skip the boiling step and soak beans overnight in a covered pan.) Drain and rinse beans.
2. In a crock pot, 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.
3. To serve, mash beans slightly to thicken soup. Stir in tomatoes.

Serves 12. Per Serving: Calories 360; Calories from fat 24(7%); Fat 3g; Carbohydrates 83g; Sugar 26g; Fiber 0g; Protein 14g

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