Coconut corn bread and beans
This is my take on a black bean recipe that I came across here. I didn’t change a whole lot, but I like to think my substitution of a 10-bean mix for plain old black beans is significant!
This recipe is very easy to double, and it is freezer-friendly, making for an easy dinner on one of those days when it’s just not happening for you.
- 2 tablespoons olive oil, plus extra for oiling the baking dish
- 3 cups cooked beans (or two 15-ounce cans)
- 1 can (15 ounces) diced tomatoes
- 1 1/2 cups corn
- 1/2 teaspoon seasoning (see below for ingredients)
- 1 tablespoon soy sauce
- 1 tablespoon desiccated coconut, unsweetened
- 1/2 cup whole wheat flour
- 1/2 cup corn flour
- 1 tablespoon maple syrup
- 1 1/4 teaspoons baking powder
- 2/3 cup coconut milk
- 2 teaspoons thyme
- 2 teaspoons salt
- 1 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- Preheat the oven to 350F / 175C, and oil an 8 inch baking dish.
- Mix together the ingredients required for the seasoning. As the original recipe author noted, you’ll end up with a lot more than you need, but it’s easy to keep in the cupboard and if you have it on hand, this is a really easy meal to put together.
- In a large bowl, combine beans, tomatoes, corn, seasoning, soy sauce, and coconut.
- Pour into the baking dish.
- In a medium bowl, whisk together flour, corn flour, maple syrup and baking powder. Add the coconut milk and olive oil.
- Stir until just combined.
- Spread over the bean mixture.
- Bake uncovered for 40 minutes, or until the top starts to brown.