Smoked Heirloom Tomato Relish with Corn & Beans

Ingredients

• 2 lbs heirloom tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 ears of corn, husked and kernels removed
• 1 cup cooked black beans
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons freshly squeezed lime juice

Directions

1. After the wood chips have been soaked, pour off the water thoroughly. Build a hot charcoal fire, then spread the coals out once they are burning strongly. Scatter the drained chips onto the coals, set the grill grate back on top, brush it clean with a wire brush, and wipe it with vegetable oil using a folded paper towel. Place the tomato halves on the grate with their cut sides facing down. Put the lid on the grill, leave every vent open, and smoke until the tomatoes have softened and the skins show pale brown patches, about 15 minutes. With potholders, lift off the whole grate, tomatoes and all, and set it somewhere clean and heatproof, such as a large sheet of aluminum foil on a stone patio. Cool for 5 to 10 minutes, then move the tomatoes to a cutting board with tongs or a spatula. Chop them into 1/2-inch dice, scraping the tomatoes and any board juices into a bowl. The tomatoes can be smoked up to 4 hours ahead.
2. Fill a 3- to 4-quart saucepan with generously salted water and bring it to a boil over high heat. Drop in the green beans and cook just until they are barely tender, about 4 minutes. Pour them into a colander, run cold water over them to halt the cooking, and leave them aside. Return the pan to medium-high heat. Pour in the olive oil, then add the onion and red pepper and cook until they soften and smell fragrant, about 3 minutes. Stir in the garlic and cook until its sharp raw aroma fades, about 2 minutes. Add the corn with a big pinch of salt and cook until the kernels turn brighter and slightly translucent, about 3 minutes. Stir in the green beans, cherry tomatoes, and the smoked tomatoes with all their juices. Add salt and pepper to taste, then simmer until the cherry tomatoes have softened slightly, 1 to 2 minutes.