| 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 450° 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.
|
