Jamaican-style Black Bean And Coconut-cornbread Br... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Supermarket Vegan by Donna Klein, 2010. Vegan and for coconut lovers Author Note: The coconut milk-infused topping lends this delicious casserole a delightful taste of the tropics. Cuisine: Caribbean Ingredients:
30 ounces black beans, canned -- (2 cans, 15-oz each) |
14 1/2 ounces diced tomatoes with green chiles -- juice included (1 can) |
1 1/2 cups frozen yellow corn -- thawed |
1/2 teaspoon jerk seasoning -- or more to taste |
1/2 teaspoon salt |
freshly ground black pepper -- to taste |
1/2 cup all-purpose flour |
1/2 cup cornmeal |
1 tablespoon sugar |
1 1/4 teaspoons baking powder |
2/3 cup light coconut milk |
2 tablespoons extra-virgin olive oil |
Directions:
1. Preheat oven to 350F.
2. Lightly oil and 8-inch square baking dish and set aside.
3. In a medium bowl, stir together the beans, tomatoes and their juices, corn, jerk seasoning, 1/4 teaspoon salt, and pepper until well combined.
4. Transfer to the prepared baking dish.
5. In another medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and remaining 1/4 teaspoon salt.
6. Add the coconut milk and oil and stir well to combine.
7. Spread evenly over the bean mixture.
8. Bake, uncovered, about 30 minutes, until topping is lightly browned and a toothpick inserted in the center of the topping comes out clean.
9. Let stand 5 minutes before serving.
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