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Recipe

Southern beans with gluten-free buttery cornbread

This Nici Wickes recipe gets its inspiration from New Orleans cuisine and sees cornbread, fresh from the oven, combined with a pot of beans to create an economical, nutritious and satisfying meal

By Nici Wickes
  • 30 mins preparation
  • 40 mins cooking
  • Serves 2
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 2 tablespoon cooking oil
  • 2 sticks celery
  • 1 medium onion, diced
  • 1 large green capsicum, diced
  • 400 gram can cooked black beans (Nici used Ceres Organics)
  • 1/4 cup water or vegetable stock
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper and ½ tsp black pepper
Cornbread
  • 3 tablespoon cooking oil
  • 1 1/2 cup medium to coarsely ground cornmeal
  • 1/2 cup finely ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt and ¼ tsp freshly ground black pepper
  • 1 1/2 cup milk
  • 1 large egg, lightly beaten
  • 5 tablespoon melted butter
  • 2 teaspoon minced chilli (optional)
  • butter or sour cream, to serve

Method

  • 1
    Heat the oil in a medium-sized saucepan and sauté the celery, onion and capsicum.
  • 2
    Drain the beans and add to the sautéed vegetables. Add water and seasonings, then simmer for 10 minutes until heated through and softened.
  • 3
    Serve with cornbread.
Cornbread
  • 4
    Preheat the oven to 200°C. Liberally grease the bottom and sides of a 20 x 25cm tin or pie plate with oil.
  • 5
    In a bowl, combine the coarse and fine cornmeal, baking powder, baking soda, salt and pepper, mixing well. In a small bowl, combine the milk, egg, melted butter and chilli. Add to the dry ingredients and stir to combine. Pour the batter into the pie plate.
  • 6
    Bake for 25-30 minutes or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter or sour cream. Makes 6-8 squares.

Notes

  • Serves 2-4. - For an even cheaper meal, buy dried beans. Just soak them overnight before cooking. - For a richer cornbread, try adding ½ cup grated cheese or 100g blue cheese.

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