Meatless Monday: Spiced chilli beans topped with cornbread

This Mexican inspired dish is a different way of enjoying your chilli. It originated in the corn growing areas of North America. The cornbread topping provides a sweet contrast to the spicy beans. Delicious! 
If you are feeding a crowd this Bank Holiday Monday you might want to scale up the quantities.

Serves 3
You will need

For the spiced beans
1 tbsp organic olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
1/2 red pepper
4 tbsp tomato puree
1/2 tsp stevia
1/2 tsp pink salt
1/2 tsp turmeric
pinch chilli flakes or to taste
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1 1/2 cans organic mixed beans

For the cornbread topping
25g dairy free spread
120g cornmeal (polenta)
50g rice flour
1/2 tsp stevia
1tsp baking powder
Egg substitute equivalent to 1 egg
200ml almond milk + 1 tbsp lemon juice (mixed)

Heat the oil and fry the onion for 3 minutes.  Add the garlic and continue to cook for a further 2 minutes. Add the red pepper, tomato puree, stevia, salt spices and 200ml and bring to the boil.  Reduce heat to simmer and cook for 10 minutes until the sauce thickens. Drain the beans, add to the sauce and cook for a further 5 minutes.
Meanwhile make the cornbread topping.  Place the polenta, rice flour, stevia and baking powder in a bowl and rub in the dairy free spread. Add the almond milk mixed with the lemon juice and mix to form a batter.  
Place the spicy beans in an ovenproof dish and top with the batter.  Bake at 200 degrees for around 30 minutes.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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