2 cups dry black beans, that comes to something like 4 cups prepared
1 vidiala onion, diced
4 garlic cloves, pressed
1 yellow bell pepper, diced (or bell pepper color of your choice)
2 tsp cumin
2 tsp chili powder
salt & pepper to taste
1 cup salsa
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp red pepper flakes
1/2 cup corn kernels
1 tbsp EVOO
1/2-1 cup unsweetened soymilk
If starting with dried beans, soak over night, cook the next day. I use the slow cooker method (soak dried beans over night, cook 3-6 hours in slow cooker on high). Drain, set aside. I started this monday – soaking, tuesday, cooking the beans, wednesday I made this dish.
Spray a pan with nonstick spray, saute onions and garlic for 2-3 minutes, add bell peppers. Saute until onions are soft. Remove from heat, stir in beans and salsa.
Preheat oven to 350 degrees.
For the topping in a bowl mix together all the dry ingredients, then stir in the corn kernels. Start adding the soymilk, start with half the amount and then add more until you get a thick batter (kind of like waffle batter). Pour the filling into a 9×13 casserole dish
spread the topping over the filling
bake for 45 minutes, until the topping i firm and lightly browned.
Cool slightly and then serve, cuts into about 8 servings, 4 if you’re really hungry.