A bowl full of beans

[donotprint] I didn’t have any great expectations, I simply wanted a bowl of soup, to try something different. Once it went well with cornbread (pretty much anything would) I would be happy!

The last time I had cornbread..I actually can’t remember when it was but it would have been one of these mini breads…and it’s clearly been far too long. The other day I suddenly had a flashback to Angela’s flat skillet cornbread which of course ignited an intense craving and I simply had to have it.

It was all I ever dreamed and more. Crisp on the outside, sweet, sort of sticky and crumbly and a little more bread and doughy like in the middle. Yum!

The bread went perfectly well with the blackbean soup which to my surprise was pretty sensational itself! I knew it wouldn’t taste bad but I hadn’t anticipated it would taste so amazing. There were so few ingredients and I whipped it up without even tasting it, sticking it in a tub for transporting to work for lunch.

When I finally got around to digging in it was one of those gasping moments, lots of “umming” and “awwing” ensued. It was a battle to pace myself.

Usually it’s a no brainer when it comes to soup and bread…the bread always gets saved until the end for wiping the bowl clean. It was pretty much 50/50 on this occasion…bite for bite…in the end the soup won the race  but it was a “photo finishSmile

Topped of with fresh chilled diced tomato, spring onion and a pinch full of fresh coriander. As per usual I had a spoonful, or three, before I gave it a blast of heat and I can honestly say it was more than merely edible cold, in fact had the sun been shining I would have stayed clear of the microwave altogether; I was just in need to a little warming up.

A squeeze of fresh lime finished it off beautifully!

The cornbread was quite the success. I need more of this in my life. I can see a slice or two smeared with peanut butter being a fantastic snack…or crumbled in an overnight oats parfait….another ingenious idea from Angela!

What’s your favourite way to enjoy cornbread? [/donotprint]

Blackbean Soup and Skillet Cornbread (cornbread adapted from Oh she glows)

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Servings – 1

Preparation Time – 5 minutes

Cooking Time – 20 minutes

Ingredients

Soup

  • 1/2 a can of cooked blackbeans (approx. 250g/9oz)
  • 1/2 small red onion finely diced
  • 1 tsp olive oil
  • 1/2 medium bell pepper finely diced
  • 1/2 tsp coriander
  • 1/4-1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 2 tsp maple syrup
  • 1/2 tsp cumin
  • 1 clove of garlic minced
  • 250ml (1 cup) vegetable stock
  • 2-3 tbsp Passata
  • 1 small chipotle pepper finely diced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Toppings

  • 1 tbsp diced tomato
  • 1 tbsp diced spring onion
  • 1/2 tbsp fresh coriander

Cornbread

  • 2 tbsp cornmeal
  • 2 1/2 tbsp wholegrain spelt flour
  • 1/4 cup + 2 tbsp water
  • 1/2 tbsp maple syrup
  • 1/4 tbsp olive oil + 1 tsp to oil pan

Directions

Soup

  1. Add onion, garlic and olive oil to a pan and cook for 3-5 minutes. Add in spices and cook for a further 2-3 minutes.
  2. Next in is the red pepper. Cook for a further 3-5 minutes before adding in blackbeans, chipotle and vegetable stock.
  3. Bring to the boil, cover and simmer for 12-15 minutes. Remove from the heat. Season with salt and pepper, stir in maple syrup and Passata, and blitz using a hand blender, leaving it a bit on the chunky side!
  4. Return to the heat and simmer for a couple of minutes to heat through. Serve topped with diced tomato, spring onion and fresh coriander.

Cornbread

  1. Preheat grill. Place a small skillet underneath to heat (approx. 7 inches).
  2. Whisk together all ingredients in a jug.
  3. Place in the microwave on high for 45 seconds.
  4. Remove and stir until no lumps remain before heating for a further 20 seconds.
  5. Stir once more until smooth.
  6. Place oil in skillet, wiping around the surface using a piece of kitchen paper being careful not to burn yourself!
  7. Pour mixture into hot skillet, spread evenly using the back of a spoon. Place skillet under preheated grilled and cook for 7-8 minutes or until browned and crisp around the edges.
  8. Remove and flip over. Return to cook for a further 2-3 minutes on the other side.
  9. Slice in to 6 triangles to serve.

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4 Comments

  1. Hi Michelle! I’m an avid reader of your blog and just wanted to say that I really, truly think that you need to write a cookbook. You have really amazing recipes!