Black bean and corn soup

2 1/4 cups dry black beans (1 pound)
1 10-oz package frozen whole kernel corn
1 c chopped onion (1 large)
4 cloves garlic, minced
1 T ground cumin
1 t salt
1 t ground coriander
¼ to ½ tsp bottled hot pepper sauce
4 c boiling water
1 14.5-oz can Mexican-style stewed tomatoes, undrained
1 recipe Pepper Salsa

Pepper Salsa: In a bowl combine 1 1/2 c finely chopped yellow and/or green sweet peppers; 1 finely chopped small fresh jalapeno chile pepper; 1/3 c chopped, seeded tomato; and 1 T snipped fresh cilantro. Cover and chill up to 24 hours.

Prepare beans to cook. In a 3/1/2 or 4 qt crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all. Cover and cook on low heat setting for 8 to 10 hours or on high setting for 4-5 hours. To serve, mash beans slightly to thicken. Stir in undrained tomatoes. Serve with Pepper Salsa; Six servings

Recipe from New Better Homes & Gardens Cookbook