serves 4 2 eschalots finely chopped 1 clove garlic, smashed 1 red capsicum, diced 1 teaspoon ground cumin powder 1/2 teaspoon smoked paprika 1 bunch coriander 1 corn cob 250 g cooked black beans (i used 1 tin organic cooked black beans that were rinsed and drained) 750 g roma