• Black Bean and Corn Soup


    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)


    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.