Hatch Corn Salad

Have you heard about Hatch Chilies?  The New Mexico Chile "...is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts. These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes. "  According to Wikipedia.  They are the chilies you find in the can at the grocery store.

Our local grocery store had them this year and told people to come and get them.  I did, of course, being the foodie I am.  And I roasted them up, used some and froze the rest.  This corn salad is one of the things I made with the chilies.

It really is prettier with some red peppers in it or even orange but all I had was yellow. Too matchy, matchy.
Hatch Corn Salad

2 cups corn
1/2 cup red onion
1/2 cup bell pepper, preferably a contrasting color
1 hatch chili, roasted and diced

1/2 teaspoon sugar
juice of one lime
1 tablespoon avocado oil or some other mild oil
salt and pepper to taste

Place all ingredients in a bowl and stir to combine.

Hatch Chile Roast

Roasted under the broiler. Place in a pot or container with a lid while still hot. The steam will help loosen the skin from the pepper.

Gently pull away skin.

With the back of the knife, swipe away the seeds.

Chop, divide into bags and freeze.  All ready for your recipe this winter.

Black Bean Soup: Southwestern Style

I like to give new recipes a try even though I already have favorites.  I love my black bean soup.  I have been making it for years.  But I wanted to try one with a Southwestern flare.

I use to love to watch Daisy Martinez on PBS.  I love the Puerto Rican dishes she made but I also loved the great tips she gave as she worked on the meals.  One in particular I use all the time when making beans.  To gauge the liquid for the beans (after soaking), place broth or water in with the beans and then either stick your finger in or put in a wooden spoon.  Just touch the surface of the beans.  The liquid should come up to your first knuckle or about an inch on the wooden spoon.  This will give you the right amount of liquid.  Works every time. Thanks Daisy!

I liked the recipe but found it needed some acid to brighten things up a bit.  I added cider vinegar towards the end.  In hindsight, I think lime juice would have been better.  You could even add a little tomato paste or even salsa for a little flare.  I liked the soup, it was a nice change but honestly I like mine just a tad more.But for a South Western flare- this is the ticket.

Black Bean Soup
Printable here.

1 tablespoon sunflower oil
1 cup celery, chopped
1 cup onion, chopped
1 cup carrot chopped
1 cup green pepper, chopped
1 bag black beans, soaked overnight
2 quarts + broth* (enough to cover the beans by one inch)
2 tablespoons cider vinegar
1 teaspoon liquid smoke or more if you like
2 cloves garlic
1 tablespoon cumin ( happen to love cumin)
1 tablespoon chili powder
pinch cayenne pepper
salt and pepper

Sauté onion, carrot and celery in oil until onion is translucent.  Add green peppers and sauté until everything is a bit golden.  Add in broth, soaked beans, spices, and liquid smoke.  Bring to a boil, reduce heat so that the soup is at a gentle simmer.  Let simmer for about an hour- beans should be very tender.  Puree. Serve with accoutriments such as cilantro, avocado, lime juice, salsa.