What you need: measuring spoons/cups, large heavy bottomed sauce pan, can opener, chef’s knife, paring knife, cutting board, food processor
- 6 slices bacon
- 2 tsp garlic puree
- 1 medium onion pureed
- 1 can chopped tomatoes (approx. 14 ½ ozs)
- 1 can black beans (approx. 15.5 ozs) drained
- 3 tbs tomato paste
- 6 ears corn (about four cups if using frozen)
- 1/2 – 1 tsp red chili flakes
- 1 – 2 avocados (diced)
- 1 – 2 tsp chili powder
- salt & pepper to taste
Remove corn kernels from the ears of corn & set aside. Cut the bacon into lardons and place in a large heavy bottom saucepan over medium heat. Once crispy, remove and set aside (draining on paper towel). Pour out all but about 1 1/2 tbs of the rendered fat from the pot and return to heat. Alternatively, if you choose to omit the bacon. Add 1 1/2 tbs olive oil and heat over medium heat. Add the onion, garlic puree and red pepper flakes cook for about 3 -4 minutes, being careful not to burn the garlic. Add the black beans, chopped tomatoes, tomato paste, corn kernels & cooked bacon. Stir to combine. Add chili powder and simmer over low heat for 20 – 30 minutes, stirring occasionally. Season with salt and pepper to taste. Add the chopped avocado – stirring gently to combine. Serve immediately.
Tip: This can be made a day ahead and refrigerated – it actually tastes better the next day! Just hold back on the avocado. Add that right before serving.
To Serve: This dish is great on its own, especially if you are looking for a hearty vegetarian dish. However, it is fabulous topped with spicy garlic salmon or a steak with a great marinade like a chimichurri.