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Black Soybean Stuffed Cornbread Filling

I just love this casserole...on cold winter nights when you want a main course that will really stick to your ribs, but not land on your hips! Protein-packed without the saturated fat of animal food, this entree goes great with a light soup and crisp salad. 

Ingredients

extra virgin olive oil
1-2 cloves fresh garlic, thinly sliced
1/2 yellow onion, diced
sea salt
generous pinch red pepper flakes
1 1/2 cups cooked black soybeans
1 small can diced tomatoes, drained

Cornbread:
2 cups whole wheat pastry flour
1 cup yellow cornmeal
2 1/2 teaspoons baking powder
generous pinch sea salt
1/3 cup light olive oil
1-1 1/2 cups unsweetened almond milk
2 tablespoons finely minced chives

Directions 
For the filling, place a small amount of oil in a skillet, with garlic and onions. Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve a thick, spoonable batter. Finally, fold in chives. Spoon the batter into the prepared pie plate. Top with soybean mixture, covering the cornbread completely. Spoon remaining batter over the beans, again, covering completely. 

Bake until the center of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and allow to cool for at least 15 minutes before slicing into wedges. 

Makes 4-8 servings. 

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