1 lb. dry black beans, rinsed1 10-oz. package frozen corn1 large onion, chopped4 cloves garlic, minced1 Tbsp. cumin1 tsp. salt1 tsp. ground coriander4 cups water1 Tbsp. Danger Zone Hot Sauce1 14½-oz. can stewed tomatoes 2 cups medium heat salsa (to serve on the side)
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.