Black Bean and Sweet Corn Spread
This spread turns slices of almost any bread that contains cornmeal into a meal. Even though there are several steps involved in making this dish, it is worth the effort. It's best served warm; so if you make it ahead, reheat it in the microwave oven before serving. When handling hot peppers, use gloves and be careful not to touch your eyes.
- 1 cup dried black beans
- 1 small onion, finely diced
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 cup sweet corn kernels or frozen whole kernel corn
- 1 tablespoon extra virgin olive oil
- 1 meaty large tomato
- 1 large pablano chili
- 1 cup shredded Monterey jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced, including green part
- Cornmeal, rye or whole wheat bread-fresh or made into croutons
Wash and pick over the beans. Place in a large saucepan, add cold water to cover. Bring to a boil, turn the heat off and let stand 1 hour. Drain, rinse beans, and add fresh water to cover. Add the onion, jalapeno pepper and garlic. Bring to a boil, reduce the heat and simmer for 2 hours, until the beans are tender. Add more water if the beans become dry. Add the salt.
Meanwhile, preheat the oven to 450°. Toss the corn with 2 teaspoons of the oil. Rub the tomato and the Pablano chili with the remaining 1 teaspoon of oil. Place all in a roasting pan together, and roast 15 to 20 minutes until the tomato in chili are charred. Remove from the oven, and place the tomato and chili into a paper bag. Place the corn into a small bowl.
Slip the skins off the tomato and chili. De-seed the chili. Chop the tomato and chili and add along with the corn to the beans. Simmer 15 minutes, stirring and mashing the beans until thick and creamy. Reduce the heat to low, add the cheeses; taste, add additional salt if necessary. Mix and transfer to a serving dish and garnish with the green onions.