Here’s a little dish I invented for dinner last night. I did not plan ahead and I actually thought “we have no food in the house!” Our cupboards and fridge were bare, except for some dried beans, a little leftover corn meal, a pepper and a lonely onion.
When eating a whole foods, plant-based diet the absence of processed foods in your home can make it seem like there is nothing to eat. We just have to retrain our eyes to see the ingredients in our kitchens for what they are–REAL food!
1 Cup cooked Pinto beans, or (1) 15oz can drained and rinsed
1 Cup cooked Black beans, or (1) 15oz can drained and rinsed
1 Large tomato, diced
1 Cup corn kernels (may be frozen)
1 Jalapeno pepper, seeded and minced (optional)
5 Cloves of garlic, minced
1 Large yellow onion, chopped
1 Cup cooked whole grain brown rice
1 Tablespoon Cumin
1 Tablespoon Chile Powder
Dash Cayenne Pepper (optional)
1/2 Cup Corn meal
1 & 1/2 Cups water
Preheat oven to 350F. Bring the water to a boil and whisk in the corn meal. Set burner to low and stir corn meal occasionally to keep from setting.
Set a large cast-iron skillet over medium high heat. Add the onion, garlic, and jalapeno. Add a little water to the pan to keep the
vegetables from sticking, adding more whenever necessary. Saute for 3 minutes, until onion is translucent. Add the pinto and black beans, corn, rice, and tomato to the pan. Season with the cumin, chile powder, and cayenne. Cook the mixture until heated through. Pour the bean mixture into an oven safe baking dish. Use a rubber spatula to top the bean mixture with the cooked corn meal. Bake for 30 minutes, until polenta is slightly crispy on top. Serve with your favorite plant-strong hot sauce.