| 1. |
Chop pepper (remove seeds and membrane) and chop the 1/2 onion. |
| 2. |
Simmer in a big deep skillet with the 2 cups of water and 2 vegetable bouillon cubes. |
| 3. |
When onions are getting translucent, add all the beans and corn and a further cup of water. Cook on low heat for about half an hour. |
| 4. |
Move to a crockpot, add the hot salsa (like Old Dutch brand), stir to combine, turn crockpot to low. |
| 5. |
Season to taste with black pepper, seasoning salt and a few shakes of cinnamon is good. |
| 6. |
Continue to cook in crockpot for at least a couple more hours. |
| 7. |
Ready when you are! |
