Mexican Corn Stew - cooking recipe

Ingredients

1 c. dry pinto or other red beans
1 tsp. olive oil
1 c. chopped onion
1 Tbsp. minced garlic
1/4 c. jalapeno peppers (3 small)
1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
2 red bell peppers, diced
3 Tbsp. minced cilantro leaves
6 c. vegetable stock or water
16 oz. pkg. frozen corn kernels
2 tsp. coriander
1/2 tsp. cayenne (optional)

Preparation

Soak beans overnight in water to cover; drain and place beans in slow cooker.