Nyoyo
The list of ingredients below makes enough for a one person main course, or maybe two people if you served it with a salad and maybe some rice or bulgur wheat, or something. Normally, the tomatoes are diced small, but I like them a bit more rustic, and I roasted my corn while still on the cob and scraped some, and left the other one in chunks to be different. Roasting corn imparts a sweetnes that you don't get from cooking it in any other way.
- One white onion, diced
- 2 small tomatos, cut into wedges
- 1 Red pepper, cut into chunks
- A half cup (dried by volume) of beans, soaked over night
- 1 or 2 cobs of corn
- 1 half cup of water or vegetable stock
- 1 tsp of vegetable oil
- 1 tsp of paprika
- 1 tsp of fresh black pepper
- 1 tsp of kosher salt, to taste
Start ahead of time. Preheat your oven to 350F, and place your cobs of corn on a cookie sheet or in a small roasting pan. Leave them there for 35-45 minutes, or until they are showing a bit of char. Char is good. Burnt is bad. You decide.
When the corn is done, preheat a bit of vegetable oil in a medium sized pot and add your onion. Sweat over low-medium heat until the onion is nice and soft. While the onion is cooking, cut your tomatoes into wedges and chunk up the red pepper.
Before you add the red pepper to the mixture, take the time to cut out the white pith. I usually leave it in when I am in a hurry, but it adds a bit of "nice" to the dish. If you're serving it to someone, it shows that you care. Maybe you don't!
Add the tomatoes, the red pepper, and the beans to the onion, along with the paprika, the pepper, and the kosher salt. Stir and let it simmer so everything heats through. While that's doing that, take one of the cobs of corn and run a chef's knife along the ridges to cut off the kernels. Add those cut kernels to the mixture. Break the other cob into large pieces and do the same.
