Spicy Black Bean and Cornmeal Bake

Step by step

Method

1. 01

   Preheat your oven to 190°C (375°F).

2. 02

   Heat canola oil in a large oven-safe pot or Dutch oven over medium heat. Add diced carrot and celery, and cook for 5-7 minutes until softened.

3. 03

   Stir in the rinsed and drained black bean, canned diced tomato (undrained), chili powder, ground cumin, dried oregano, 500g of vegetable broth, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

4. 04

   While the bean mixture simmers, prepare the cornmeal topping. In a separate saucepan, combine the cornmeal, remaining 600g of vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the cornmeal mixture thickens to a porridge-like consistency (about 5-7 minutes).

5. 05

   Pour the thickened cornmeal mixture evenly over the black bean base in the oven-safe pot.

6. 06

   Bake in the preheated oven for 20-25 minutes, or until the cornmeal topping is set and lightly golden brown.

7. 07

   Remove from oven and let it cool slightly before serving. Garnish with fresh chopped cilantro.