Black Bean and Corn Bread Casserole (Macrobiotic)

This recipe looks and tastes just like a Sheppard pie (pâté chinois). The combination of black bean with corn and toped with cornbread is heavenly good

2 cups of dry black beans, soaked overnight

2 tbsp of olive oil

1 onion, sliced

1 tsp of minced garlic

1/2 tsp of sea salt

2 cups of frozen corn kernels

1 tsp of cumin

1 tblsp of minced fresh ginger

2 tblsp of soya sauce

1/4 cup of chopped fresh cilantro

Rinse the beans and add to pot with just enough water to cover. Bring to boil and let it simmer until done (about 2 hours)

Fry the onion, garlic, sea salt, corn, cumin, ginger, soya sauce together, in some oil. Add the cilantro and the cooked beans. Cook for 5 minutes and pour in an oven baking dish.

For the cornbread,

2 1/2 cups of cornmeal

1 1/2 cups whole wheat flour

3 tbsp of baking powder

1 tsp sea salt

1 1/4 cups of water

1 1/3 cups of rice milk

2/3 cup of maple syrup

2/3 cup of olive oil

1/2 tsp vanilla

Blend together and pour over the beans mixture. Bake in the oven, 400F, for 45 minutes, uncovered. Let it stand for 15 minutes before serving.

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