Coconut corn bread and beans

This is my take on a black bean recipe that I came across here. I didn’t change a whole lot, but I like to think my substitution of a 10-bean mix for plain old black beans is significant!

This recipe is very easy to double, and it is freezer-friendly, making for an easy dinner on one of those days when it’s just not happening for you.

 Ingredients

• 2 tablespoons olive oil, plus extra for oiling the baking dish
• 3 cups cooked beans (or two 15-ounce cans)
• 1 can (15 ounces) diced tomatoes
• 1 1/2 cups corn
• 1/2 teaspoon seasoning (see below for ingredients)
• 1 tablespoon soy sauce
• 1 tablespoon desiccated coconut, unsweetened
• 1/2 cup whole wheat flour
• 1/2 cup corn flour
• 1 tablespoon maple syrup
• 1 1/4 teaspoons baking powder
• 2/3 cup coconut milk

Seasoning:

• 2 teaspoons thyme
• 2 teaspoons salt
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper

Method

1. Preheat the oven to 350F / 175C, and oil an 8 inch baking dish.
2. Mix together the ingredients required for the seasoning. As the original recipe author noted, you’ll end up with a lot more than you need, but it’s easy to keep in the cupboard and if you have it on hand, this is a really easy meal to put together.
3. In a large bowl, combine beans, tomatoes, corn, seasoning, soy sauce, and coconut.
4. Pour into the baking dish.
5. In a medium bowl, whisk together flour, corn flour, maple syrup and baking powder. Add the coconut milk and olive oil.
6. Stir until just combined.
7. Spread over the bean mixture.
8. Bake uncovered for 40 minutes, or until the top starts to brown.

Tags: Easy-to-double, Freezer-friendly, Vegan