Monday, October 3, 2011

Cornmeal Casserole With Black Beans

This is one of those recipes that I adapted on the fly based on what ingredients we had available.  It has since become a family favorite and is a great source of protein.  I serve this in the main course for a Shabbat meal with a side of sauteed zucchini with garlic and olive oil.  This is excellent when followed with a vegetable salad and of course what is a Shabbat meal without Challah?

Cornmeal Casserole With Black Beans

1 1/2 Cups Bob's Red Mill Gluten-Free Cornmeal
Spice Hunter Sea Salt
3 Cups Yellow Onion, chopped
6 Cloves of fresh garlic, minced
2 TBS. Pompeian Olive Oil
3 Cups Water
1/2 lb. Goya Dry Black Beans (about 1 Cup)
2 TBS. Spice Hunter Ground Cumin
2 TBS. Spice Hunter Chili Powder Blend
1 Cup Daiya Pepperjack Cheese

Preparation:  Soak the black beans overnight.  In the morning, bring a small kettle of water to boiling.  Add the beans and cook for 2 hours.  Scrape off the foam on the top, do not let it boil over...especially if the top of your stove is white.  Drain and rinse the beans and they are ready for your recipe.

1. Preheat the oven to 400 degrees, racks in the middle.  Oil the bottom of a 9x13 glass baking dish.  In a medium bowl, combine the corn meal with 1 1/2 Cups water and 1/2 teaspoon salt.  Add cumin and chili powder, stir and set aside.

2.  To caramelize the onions, heat a splash of olive oil in a large skillet with a pinch or two of salt.  Cook over high heat, stirring occasionally, more often as the onions begin to get increasingly brown.  Continues cooking until the onions collapse and turn deep brown in color.  Remove from skillet and set aside.

3.  Bring 1 1/2 Cups water to a boil in a medium saucepan, add the cornmeal mixture, stir until the consistency feels heavy and thick.  If it gets too thick...just add more water (should remain moist for baking). 

4. Combine cornmeal mixture, onions, garlic, cheese and black beans together and pour into the prepared pan.  Drizzle a few tablespoons of olive oil on the top and then bake for 45-60 minutes (depending on your oven).  The bottom should be crisp and the edges should be pulling away from the sides of the pan.

Recipe adapted from Marcus Samuelsson, click here.