INGREDIENTS

1 lb. dry black beans, rinsed
1 10-oz. package frozen corn
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. salt
1 tsp. ground coriander
4 cups water
1 Tbsp. Danger Zone Hot Sauce
1 14½-oz. can stewed tomatoes 2 cups medium heat salsa (to serve on the side)

INSTRUCTIONS

1.Pour beans into a large sauce pan. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat. 2.Cover and let stand 1 hour.
3.Boil 4 cups of water.
4.Drain and rinse beans.
5.Combine beans, corn, onion, garlic, cumin, salt, coriander, and Danger Zone Hot Sauce in a 4 quart slow cooker.
6.Add boiled water, cover, and cook on low 8-10 hours, or on high 4-5 hours.
7.Mash beans slightly to thicken soup.

8.Stir in tomatoes.

9.Serve with salsa on the side.