Black Soybean-Stuffed Cornbread - Series 7
Warming, nourishing and comforting, casseroles are like a warm embrace.
In this case, we layer vitalizing cornbread with spicy black soybeans to create
a deep heat and sparkling strength without weighing you down.

What You'll Need
filling
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 Bob’s Red Mill whole wheat pastry flour
1 cup Bob’s Red Mill yellow cornmeal
2 1/2 teaspoons baking powder
generous pinch sea salt
1/3 cup light olive oil
1/2 -1 cup Pearl Original or Green Tea Soymilk
2 tablespoons finely minced chives

Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

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 half 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.