Monday, September 25, 2006

Beans and cornbread


1 cup Anasazi beans, picked through and rinsed--not presoaked
1 can chopped tomatoes with Italian seasoning
5 cloves garlic, minced
1 small onion, diced and browned
1/2 tsp dried rosemary
1 tsp dried oregano
1 tsp olive oil
2 cups boiling water
1/2 tsp salt
1 tsp black pepper
2 Thai bird peppers, chopped

Preheat oven to 200 degrees. Combine all ingredients in an ovenproof pan, cover, and put into oven for 5+ hours.

I haven't finished baking this yet because we had to leave for the Calexico concert before I was done, so the beans are still somewhat hard. :(


Preheat oven to 425 degrees. Place an 8-inch seasoned cast iron skillet inside with 1 Tbsp coconut oil to preheat for about 5 minutes.

In the meantime, combine the dry ingredients in one bowl and mix together:
1 cup white stone-ground cornmeal
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
(will have to double-check proportions for preceding 3 ingredients)

Whisk together the wet ingredients in another bowl:
3/4 cup soy milk
1/2 tsp balsamic vinegar (these two ingredients substitute for buttermilk)
1 large egg

Mix the dry and wet ingredients together lightly, just to moisten. Remove the preheated pan from the oven and swirl the melted fat up around the sides to coat them. Pour in the batter and return the pan to the oven. Bake for 20 minutes, until the cornbread is golden brown. "Invert the pan with a confident flip," as John Thorne, whose basic recipe I'm using, puts it. Cut into little wedges and eat the crispy-crusted cornbread hot, with butter, or some melted Cheddar cheese.

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