I live on a small acreage with an assortment of animals.
We have a duck who spent his first two years thinking he was a chicken.
We’ve got a chicken who will sit on any eggs (chicken or duck) she can find, and mother whatever she hatches.
There’s a rooster who spends most of his day with the horses.
A rabbit whose best friend is a guinea pig.
You get the picture.
It fills me with hope.
If creatures with brains smaller than walnuts can see beyond their species, I think humans have got a shot of making good on our potential – even when it seems increasingly unlikely.
This is when we need hope most. This is what faith is.
This is the responsibility we owe each other.
(And oh – Black Bean Cornbread Bake.)
- 1 tablespoon /15 ml olive 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 chili powder
- 1 tablespoon / 15 ml cumin
- 2 cups / 500 ml cooked black beans
- 1/4 cup / 60 ml water
- 2 teaspoons / 10 ml oregano
- 1/4 teaspoon / 1.25 ml ground pepper
- 1 cup / 250 ml whole wheat flour
- 1 cup / 250 ml cornmeal
- 1 teaspoon / 5 ml baking powder
- 1 teaspoon / 5 ml baking soda
- 1/2 teaspoon / 2.5 ml salt
- 1 cup / 250 ml milk
- 1/4 cup / 60 ml vegetable oil
- 1 egg
- 1 cup / 250 ml grated cheddar cheese
- 1 cup / 250 ml corn kernels
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Preheat oven to 350 degree F / 176 degrees C. Lightly grease a 9x13-inch / 23x33 cm baking dish.
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Heat a frying pan over medium heat. Add oil and stir to coat pan. Add onions and cook 2-3 minutes until onions are soft. Do not let onions brown. If they start to brown, turn down the heat. Add garlic and salt and cook for 1-2 minutes more.
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Add cumin and chili powder and stir to coat vegetables. Cook, stirring frequently to prevent spices from burning, for 1-2 minutes. Add beans and coat with spice mixture.
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Add water and simmer for 10 minutes or until the mixture has thickened. Stir frequently to prevent beans from sticking. Add oregano.
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Remove beans from heat. Let them cool slightly.
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Stir together flour, cornmeal, baking powder, baking soda and salt in a large mixing bowl.
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In separate bowl, beat milk with the vegetable oil and egg.
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Add milk mixture to the cornmeal and stir gently until mixed. Add cooked beans, grated cheese and corn kernels. Stir gently to incorporate, then spread into prepared ban.
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Bake for 25-30 minutes, or until the cornbread is lightly browned and toothpick inserted in the center comes out clean.
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Can be served hot or at room temperature. Store leftovers in the fridge for 2-3 days.
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