Black Beans Corn and Chipotle Stew

1 1/2 cups dried black beans
2 chipotle chillies
1/2 cup boiling water
1 tablespoon cumin seeds
2 trimmed corn cobs
2 teaspoons olive oil
1 large brown onion, chopped finely
810g can crushed tomatoes
8 white corn tortillas

for the salsa
1 small red onion, chopped coarsely
1 small tomato, chopped coarsely
1/2 cup coarsely chopped fresh coriander
1/2 cucumber, chopped coarsely
1 tablespoon olive oil
2 tablespoons lemon juice

Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water. Return to a boil then reduce heat; simmer, uncovered, about 15 minutes or until beans are just tender. Drain.

Preheat oven to moderately hot 200ºC / 180ºC (fan assisted). Place chillies and the boiling water in small bowl; stand 15 minutes. Discard stalks; blend or process chilli and soaking liquid until smooth.

Meanwhile, dry-fry cumin seeds in small frying pan, stirring, until fragrant.

Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.

Heat oil in large flameproof dish; cook onion, stirring, until softened. Add drained beans, chilli mixture, cumin, undrained tomatoes and half of corn; bring to a boil. Cook in oven about 20 minutes or until sauce thickens.

Meanwhile, heat tortillas according to manufacturer's instructions. Make salsa - (combine remaining corn with salsa ingredients in medium bowl).

Serve stew with tortillas and salsa.