2 c Water
1 c Fine yellow corn meal
x Dash salt
2 ts Chili powder
1 cn Black beans, rinsed and
Drained
(or about 1 1/2 c cooked
Dried black beans)
12 oz Chunky salsa
1 Diced jalapeno (or to
Taste)
1/2 ts Oregano
1/2 ts Cumin seeds, toasted and
Cracked
(or just under 1/2 tsp
Ground cumin)
1/2 ts Coriander seeds, toasted and
Cracked
(or under 1/2 tsp ground
Coriander)
2 sm Or 1 large carrot, chopped
2 oz Diced browned tempi (opt)
prepare spices and then sautee carrots in vinegar or whatever you usually
use, along with the spices. add the jalapeno and the beans, stirring and
cooking about 3 min, then add salsa and reduce heat to a simmer. while the
bean mixture is simmering, bring 2c water to boil with dash of salt. a
little at a time, sprinkle the corn meal into the boiling water, stirring
constantly to avoid lumps. continue sprinkling and stirring until you have
a thick porridge resembling grits or cream of wheat (ymmv with the amount
of corn meal this takes — don’t force all the corn meal into the batter if
it looks done with less). remove batter from heat and stir in chili powder.
the bean mixture should be just about cooked now — if carrots are tender,
remove bean mixture from heat.
spread 1/2 the corn meal mixture into the bottom of a large loaf pan or
small baking dish. spread all of the bean mixture (or as much as reaonably
fits in your pan) onto the corn batter. top with remaining half of the
batter, kind of like a top and bottom crust. bake at 400 f for 30 min or
until the top corn meal batter is pretty firmly set.
garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce,
etc.
Yields
1 Servings