Serves 3
1. Chop up onion and garlic.
2. Sauté until translucent and fragrant (onion first and then garlic for the last 45 seconds).
3. Remove from heat and add to a blender.
4. Cook corn.
5. Add kernels to the blender. (Save a handful and set aside).
6. Add coconut milk, silken tofu, lime juice, paprika, salt, pepper, Aleppo pepper to the blender with the corn and aromatics.
7. Blend until smooth.
8. While blending, toast up the remaining corn. Set aside.
9. Pour sauce and beans into a pan.
10. Cook for 7 minutes.
11. Garnish with pickled onions, toasted corn, crunchy topping (bread crumbs or crushed croutons) and serve.