Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover; let soak in a cool place overnight.) Drain and rinse beans. In a 3 1/2-, 4-, or 5-quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in tomatoes. Serve with Pepper Salsa. Pepper Salsa: In a bowl combine 11/2 cups finely chopped yellow and/or green sweet peppers; 1 finely chopped small jalapeno pepper; 1/2 cup chopped, seeded tomato; and 1 tablespoon snipped cilantro. Cover and chill up to 24 hours. Nutrition Facts per serving: 321 calories, 2 g total fat, 604 g sodium, 62 g carbohydrate, 4 g Fiber, 18 g protein. Recipe by: BH&G New Flavors from your Crockery Cooker, page 26 Posted to EAT-LF Digest by Kathleen on Dec 05, 1998,