black bean and corn soup
1/4 cup  olive oil
8   fresh medium-size tomatoes (or 1 1/2 cups canned tomatoes)
2 ear  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 cup  cooked black beans (rinsed if from a can)
3 cup  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. 
(ID: 73432) Mirror: Tue, Sep 20, 2005

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