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In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes. Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot. Cook on low for 5 hours. Let cool for about 20 minutes, then add salt and Tabasco sauce to taste. Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
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Citrusy Mexican oregano — different species from Mediterranean
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine