4clovesgarlic, 3-4 to 4 garlic cloves, depending on how big they are, finely chopped
1corn, on the cob or 1 can Whole Kernel Corn
14ouncesdiced tomatoes, canned 14 to 15 ounces
The Night Before:
Pick over the beans and rinse. Place the beans in a large pot and cover with water by about 2 to 3 inches. Let soak overnight - the beans will swell.
In the Morning:
Drain the beans and place in a large slow cooker.
Heat the oil in a skillet and saute the onion until it is translucent - about 10 minutes.
Shuck the corn and cut off the corn kernels or drain the can of corn.
Add everything to the crockpot and cook on low for 8 to 10 hours or high 4 to 5 hours. All done and ready to serve.
Will keep in the fridge for 3 days or you can freeze for up to 4 months.IF FREEZING:Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Preparing Food for the FreezerTO PREPARE AFTER FREEZING:Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave. Serve hot.