Corn-Black Bean Gratin

August 10, 2007


This spicy corn-and-bean casserole is an all-weather favorite. Make it with fresh corn when the temperature is in the 90s. Make it with frozen corn when snow is on the ground. Either time of year, it will be a hit with anyone you serve it to. SAM

3 tablespoons olive oil, divided
3 medium sweet onions
2 cloves garlic, pressed
4 ears steamed corn, cut off the cob or 2 cups frozen corn kernels
1 teaspoon curry powder or more to taste
1/4 teaspoon paprika
1 tablespoon marsala wine or dry sherry
1 (15-ounce) can black beans, rinsed
1/2 cup grated Jarlsberg or Swiss cheese
1/3 cup plus 2 tablespoons unseasoned breadcrumbs, divided
Sea salt and freshly ground white pepper to taste

Preheat the oven to 375 degrees F. Lightly grease a 10-inch oval baking dish and set aside. In a large chef’s pan over medium heat, sweat the onions, covered, in 2 tablespoons olive oil, about 30 minutes. Add the garlic and corn and raise the heat to medium high. When the mixture is hot, add the curry powder and paprika and stir until aromatic, about 2 minutes. Add the marsala and stir for 1 minute. Add the beans. Remove from the heat and add 1/3 cup breadcrumbs and the cheese. Mix well and turn into the prepared baking dish. Sprinkle with the remaining 2 tablespoons breadcrumbs and 1 tablespoon olive oil. Bake for 45 minutes or until lightly browned.
Makes 4 servings.