Bean And Chile Casserole Recipe

• 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

Directions