Ingredients

3 can (16-ounce) black beans
1 can (16-ounce) whole kernel corn
1 can (16-ounce) diced Italian tomatoes
1 pt Salsa cruda (recipe below)
3 x Long green peppers (I used Anaheims, but Numex, Big Jims and others are fine) roasted, peeled, seeded
3 x Poblano peppers, roasted, peeled, seeded
1/2 c. Fresh cilantro
1/2 c. Dry sherry Generous amount of grnd cumin (I used about 2 t) Sprinkle of grnd coriander
6 x Cloves garlic Tomatoes White onions Peppers (yellow/red bells plus Jalapenos, Serranos or possibly Habaneros, adjust amount for heat level desired)
2 x Limes, juice of Salt to taste

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Bean And Chile Casserole

Servings: 4

Dice the chiles, peel and smash the garlic, coarsely chop the cilantro
(flavour is lost if minced fine), and combine everything, with all can juices, except the sherry in a large casserole. Bake at 350 till bubbling gently (about 1/2 hour). Stir in the sherry, and serve. Don't cook longer, otherwise the textures will be lost.
Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers
(yellow/red bells plus jalapenos/serranos/habaneros - adjust amount depending on the heat level desired). Pack with juice of two limes per pint of pack and salt to taste. Pressure can for storage, or possibly simmer gently for about 10 minutes and chill. Simmering can be omitted if a crunchy salsa is desired.