This is a simplified version of
Rinse the beans in a sieve under running water, then dump them into the slow cooker. Coarsely chop the tomatoes and puree them in a blender (or in a deep container using an immersion blender), then pass them through a food mill set over the cooker, discarding the seeds and bits of peel (or peel the tomatoes—a serrated peeler works well—and puree them, but don’t bother with the food mill). Add the corn, epazote, chile powder, coriander, cumin, several grindings of black pepper, and
Season with salt to taste (about
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