Soak 1/2 cup dried red corn in water overnight.

Next day, put the corn and water into a medium-sized, heavy-bottomed pot over medium heat. Bring it to a boil, cover, reduce the heat to low, and simmer for 1-1/2 to 2 hours, until the kernels are tender and have “bloomed”. Check on them periodically and add more water as needed. When they’re done, drain and set them aside.

In the same pot, add 2 tablespoons sunflower oil and place the pot over medium heat. When the oil is shimmering, but not smoking, add 1-1/2 cups leeks, white parts only and thinly sliced, with 1 teaspoon salt and 1 teaspoon black pepper. Sauté until the leeks are softened, about 10 minutes.

Meanwhile, peel 1 small yucca root and cut it into 1/2-inch cubes. There should be about 1-1/2 cups.

To the leeks add

• 4 cups vegetable broth
• 1 small hot pepper, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• the yucca, and
• the reserved corn.

Bring it all to a simmer and cook until the yucca begins to soften, about 20 minutes.

Meanwhile, drain and rinse 1 15-ounce can black beans. Add these to the pot during the last 5 minutes of cooking.

Divvy the stew into four bowls and sprinkle with smoked salt just prior to serving.

Notes:
The dried red corn can be replaced with dried hominy, which may also be replaced with the pre-cooked variety that comes in a can if you don’t want to bother with the soaking and the cooking. The yucca can be replaced with sweet potato or butternut squash.