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Cook1 hr 15 mins
From "The Hip Chick's Guide To Macrobiotics" by Jessica Porter, Corn Pona Lisa (Black Bean and Corn Bread Casserole)
- 2 inches piece kombu
- 2 cups dried black turtle beans, soaked overnight with 2-inch piece of kombu
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1⁄2 teaspoon sea salt
- 4 ears corn, cut off kernals and reserve kernals
- 1 teaspoon ground cumin
- 1 tablespoon ginger juice
- 2 tablespoons shoyu
- 1⁄4 cup chopped fresh cilantro
- corn oil or olive oil
- 2 1⁄2 cups cornmeal
- 1 1⁄2 cups whole wheat pastry flour
- 1 1⁄3 cups unbleached white flour
- 3 tablespoons baking powder
- 1 teaspoon sea salt
- 1 1⁄4 cups water
- 1 1⁄3 cups soymilk
- 2⁄3 cup light olive oil
- 1⁄2 cup maple syrup
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 400°F After beans and kombu have soaked overnight, discard the soaking water. Clice kombu into thin strips. Place beans and kombu in a 4 or 5 liter pressure cooker and cover with fresh water so that the water comes to about 1 inch over the beans. Close the pressure cooker and bring the beans to pressure. Place flame deflector under pressure cooker, reduce heat to medium-low, and cook 30 minutes. (If you don't have a pressure cooker, cook beans in a saucepan with kombu over medium-low heat for 1 1/2 hours.).
- While beans are cooking, heat olive oil in a skillet over medium heat. Saute onions, garlic, sea salt, and corn until onions are translucent, about 5 minutes. Grate a 2 inch piece of ginger into pulp and then squeeze out 1 tablespoon of juice. Add cumin, ginger juice, and shoyu, and cook for another 5 minutes. When beans are cooked, strain them and add to onion mixture. Mix in cilantro. Pour mixture into a lightly oiled 9 x 13 inch casserole dish - use corn or olive oil.
- For corn bread topping, sift together dry ingredients and then blend together wet ingredients. Mix them together until just blended.
- Pour batter over black-bean mixture and bake for 40 - 45 minutes. Let cool at least 15 minutes before serving.