Recipe by DailyInspiration
Delicious sounding recipe and I love the idea of serving this dish in an edible corn cup. I plan to try this very soon!
- 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
For the corn cups
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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.