Sunday, July 4, 2010

Beans and Cornbread

It isn't very photogenic but it's oh so good! An ultimate comfort food and cheap to boot, everyone needs a good recipe for this classic so here's mine.



2 cans of beans (any kind or a variety), drained and rinsed, OR 3 cups of cooked beans
1 large onion, sliced
2 cloves garlic, minced
1-2 roma tomatoes, diced and seeded
4 slices of mock ham, chopped (optional)
1-2 tbsp pure maple syrup
Salt and pepper to taste


1/4 cup + 2 tbsp cornmeal
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp milled flax seed + 2 tbsp water, mixed
1/2 cup non-dairy milk
1/8 cup canola oil

In a large saucepan, saute the onions and garlic in a little oil over medium. Add the mock ham and heat through. Mix in beans and about 1/8 cup of water (enough to make it very slightly soupy) and stir. Add chopped tomatoes and maple syrup. Season to taste, cover, and simmer about 20 minutes. For cornbread, heat oven to 400*, mix dry ingredients in a large bowl and wet ingredients in a smaller bowl. Mix the wet mixture into the dry mixture and stir until just moistened. Pour into a greased muffin tin (makes about 6) and bake 15-18 minutes. Place cornbread muffins in a bowl and spoon beans over top. Makes about 3-4 servings.

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