Black Bean Chili in Corn Cups |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Delicious sounding recipe and I love the idea of serving this dish in an edible corn cup. I plan to try this very soon! Ingredients:
1 3/4 cups dried black beans |
12 large tomatoes |
5 tablespoons olive oil |
5 celery ribs, diced |
3 carrots, peeled and diced |
2 large yellow onions, chopped |
5 garlic cloves, minced |
1 jalapeno chili, seeded and minced |
2 1/4 teaspoons grated orange zest |
3 quarts vegetable broth |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt and pepper |
1/4 cup fresh cilantro, minced |
1/2 cup cream cheese, room temperature |
1/2 cup unsalted butter, room temperature |
1 egg |
1 1/3 cups all-purpose flour |
2/3 cup masa harina |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Rinse the beans. Place in a bowl and add water to cover generously. Let soak for 3 hours and drain. Peel the tomatoes and puree in a blender or food processor. In a stockpot over medium heat, warm the olive oil. Add the celery, carrots, and onions and saute until softened, 6-8 minutes. Add the garlic, jalapeno, orange zest, broth and drained beans. Bring to a boil, reduce the heat to low, and simmer gently, uncovered, stirring occasionally, until the beans are tender, about 2 hours.
2. About 30 minutes before the chili is ready, preheat an oven to 325 degrees. Lightly oil six 1-cup (8 oz) ramekins or other individual baking dishes. To make the corn cups, beat together the cream cheese and butter until creamy. Beat in the egg. In a separate bowl, stir together the flour, masa harina, baking powder, and salt. Fold into the egg mixture , folding just until blended, Do not overmix.
3. Using your fingers, line the prepared ramekins with the mixture, dividing it evenly. Bake until a light golden brown, 18-20 minutes. Remove from the oven and keep warm.
4. When the chili is ready, add the chili powder, cumin and coriander and season with salt and pepper. To serve, place a corn cup on each individual plate. Spoon the chili into the cups and garnish with the cilantro. Serve at once. Prep time does not include soaking time for beans.
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