Freshly cooked black beans make all the difference in this dip. If you're short on time, canned cooked beans will work, but the results won't be quite as good. Look for the canned chipotle chiles in adobo sauce in a Latin American grocery store or a well-stocked supermarket. Serve an assortment of white, yellow, and blue corn Fried Tortilla chips with this dip.
- Place the beans in a large bowl, add cold water to cover, and let soak for 10 minutes; drain the beans in a colander, rinse under cold water, and repeat the process.
- Place the beans in a stock pot and add at least 1 quart of cold water; the beans should be covered with 4 to 5 inches of water. Stir in the onion,jalapeno, and garlic, and place the pot over medium heat. Bring the mixture to a boil, reduce heat to a simmer, and cook beans for 2 hours, partially covered, stirring occasionally.
- Stir in the 1 teaspoon of salt, and continue to simmer until the beans are very tender, about 1 hour.
- While the beans are cooking, preheat the oven to 450 degrees F. Carefully pull back the husks on the corn, leaving the husks attached to the base of the corn, remove the silk, and rub the kernels with olive oil. Pull the husks back over the kernels and place on a baking sheet. Roast the ears for 20 minutes, turning over after 10 minutes. Remove from the oven, allow to cool, husk and cut the kernels from the cobs, place the kernels in a small bowl and set aside.
- Add the tomatoes and chipotles to the beans and increase the heat to medium. Simmer for 15 minutes, stirring and mashing the beans until thick and creamy. Reduce the heat to low, add the cheeses, and stir until they are melted. Stir in the reserved corn kernels, taste and season with salt.
- Transfer the dip to a chafing dish and garnish with green onions.
Makes 3 cups.
1/2 pound dried black beans (turtle beans), picked over
1 quart cold water
1 small yellow onion, finely diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
2 ears sweet corn
1 tablespoon olive oil
1/2 cup canned crushed tomatoes, with their puree
2 canned chipotle chiles in adobo sauce, stemmed, seeded and minced
3/4 cup grated Monterey Jack cheese
3/4 cup grated Sharp cheddar cheese
sea salt, to taste
2 green onions, green part only, sliced