Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world. ~Desmond Tutu
In dark times it can be hard to remember the good that exists in this world.
I think hope and optimism are acts of bravery. We are meant to be beacons for each other.
The food we share does more than fuel our bodies. It unites us around one table.
This One-dish Beans and Cornbread is simple food – one of countless variations on legumes and grains that sustain a sizeable proportion of humans on our planet.
Even as the days seem dark, may we share and be thankful.
May we keep brave hearts and eyes open to the light that is everywhere around us.
- 1/2 tablespoon / 7.5 ml oil
- 1 medium onion finely chopped (about 1 cup / 250 ml)
- 4 cloves garlic minced
- 1/2 teaspoon / 2.5 ml salt
- 1 tablespoon / 15 ml ground cumin
- 3 cups / 750 ml cooked pinto beans
- 1-1/2 teaspoons / 7.5 ml dried oregano
- 1/4 teaspoon / 1.25 ml ground pepper
- 1/2 teaspoon / 2.5 ml chili flakes
- 1 28 oz / 796 ml can diced tomatoes
- 1/2 cup / 125 ml cornmeal
- 1 cup / 250 ml whole wheat flour
- 1 teaspoon / 5 ml baking soda
- 1/2 teaspoon / 2.5 ml salt
- 1 cup / 250 ml buttermilk or sour milk
- 1/4 cup / 60 ml vegetable oil
- 1 egg
- 1 cup / 250 ml fresh frozen or canned corn kernels
Heat saucepan over medium heat. Add oil and spread to coat pan. Add onions and cook for 2-3 minutes until the onions have started to soften. Add minced garlic and continue cooking for another 1-2 minutes. (If the onions and garlic start to brown, turn down heat.)
Add cumin and salt and stir to coat vegetables in pan.
Add beans and stir. Add tomatoes, oregano, ground pepper and chili flakes. Bring mixture to a simmer, uncovered, and let simmer for 10-15 minutes. It should thicken a bit as it cooks.
While the bean mixture is cooking, prepare the cornbread.
In mixing bowl, stir together cornmeal, flour, baking soda and salt.
In seperate bowl, beat buttermilk, oil and egg until thoroughly combined. Pour the buttermilk mixture over the flour and stir just until mixed. Add the corn, stirring gently to distribute it through the batter. The batter will be a bit thick.
Preheat oven to 400 degrees F/ 204 degrees C.
Pour the cooked beans into a 9x9-inch / 23x23-cm baking dish. Top with cornbread. Spread the cornbread mixture as close to the edges of the baking dish as you can.
Place the dish on a baking tray to catch and drips, and bake for 25-30 minutes. The cornbread topping should be golden brown and a toothpick inserted into the center of the dish should come out clean.
Remove from oven and serve.
You can vary this by changing the beans, adding more spices, or adding 1/2 cup of grated cheese to the cornbread.
Make ahead: The beans can be prepared ahead of time and refrigerated for several days or frozen until to are ready to use them. Thaw frozen beans before topping with the cornbread.
Time saver: You can use a prepared mix to save time.
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