Ingredients:

1 cup dried black beans 250ml
3½ cups chicken stock 875ml
1 medium onion, coarsely chopped
3 minced garlic cloves
2-3 slices raw, smoked bacon chopped
2 Serrano chilies, chopped
1 sprig fresh Epazote (available in Latin American markets)
to taste: salt and pepper
4 ears fresh sweet corn
¼ cup bacon fat (or vegetable oil) 60ml
1 shallot, finely chopped
1 tablespoon freshly squeezed lemon juice 15ml
2 tablespoons corn oil 30ml
4 6oz Veal Loin Steaks (slightly flattened)

Instructions

Place the beans in a large, heavy saucepan.Add cold water to cover and soak for 8 hours or overnight.Drain and rinse under cold water.Return the beans to the saucepan and add the chicken stock, onion, half the garlic, the bacon, Serrano chilies, Epazote, and salt and pepper to taste.
Bring to a boil, reduce the heat to moderate and simmer until to beans are tender, 1 hour.Transfer the beans to a food processor and puree until smooth.Add additional chicken stock to thin, if necessary; there should be about 2 cups puree. (500ml)Return the puree to the saucepan and keep warm.
Shuck the corn and remove the silk.Cut down the center of the kernels in each corm row with a paring knife.

Scrape the kernels off the cob with the back of a chopping knife, retaining all the liquid and pulp.Heat the bacon fat in a medium saucepan over moderately high heat.Add the corn, shallot, and the remaining garlic.Reduce the heat to moderately low and simmer until softened, 10-15 minutes, stirring often.Season with lemon juice and salt to taste. Keep warm.Light a charcoal fire and let the coals burn down to a gray ash.Rub a bit of the corn oil on a grill and set over the coals.Brush the remaining oil over the veal steaks and season with salt and pepper to taste.Grill the steaks for 2-3 minutes per side, turning 90º halfway through each side to form a quadrillage, or grill markings the veal will be slightly rare.Heat four dinner plates.Place a steak on each one with about 2 tablespoons (30ml) of each puree.