Black Bean And Corn Soup
1/4 cup olive oil
8 fresh medium-size tomatoes (or 1 1/2 cups canned tomatoes)
2 ears of corn (or 1 cup frozen)
1 serrano chili
1 green pepper (or red or yellow)
3 garlic cloves, grated or minced
1 large or two medium onions, minced
1 tsp. cumin
3 cups cooked black beans (rinsed if from a can)
3 cups unsalted chicken broth
salt and pepper
4 Tbsp chopped cilantro
Brush a baking pan with some of the olive oil, and on it lay halved
tomatoes
and the corn. (If using canned tomatoes, skip this step; if using frozen
corn lay them directly on the baking pan). Roast at 4500 for 20 minutes
(turning the corn occasionally), or grill or broil until beginning to
brown.
Peel and seed the tomatoes and roughly chop (save and strain any juice).
Using a sharp knife remove the corn kernels from the cob. Set both aside.
Using either the broiler or the stovetop, blacken the chili and the
pepper.
Put into a paper bag for five minutes, and then seed and peel the pepper,
and peel and partially seed the chili. Mince both and set aside. Into a
Dutch oven or heavy large skillet brown the onions and garlic in the
remaining olive oil (the browning adds more flavor). Add the cumin and
cook
for a minute, and then add the vegetables (and any tomato juice). After
two
minutes add the beans and the chicken broth. Add salt and pepper to taste,
and simmer for twenty minutes. Let the soup sit for at least an hour to
allow the flavors to mingle (or refrigerate for up to two days). Reheat,
check for salt and pepper, sprinkle with the cilantro, and serve with a
sweet corn bread.
VARIATION: Mince six strips of bacon, and saute in pan until fat is
rendered. Add the onions and garlic and continue with the recipe as above.
Add olive oil if the bacon is particularly lean.
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