Chilli Bean Bake
|Red kidney beans||8 Ounce (225 Grams / 1 1/4 Cups)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery sticks||2 , sliced|
|Ground cumin||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Canned chopped tomatoes||14 Ounce (1 Can)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Dried mixed herbs||1 Teaspoon|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Yellow pepper||1 , seeded and diced|
|Black pepper||To Taste|
|Mixed salad||1 Cup (16 tbs) (For Serving)|
|For the cornbread topping|
|Corn meal||6 Ounce (175 Grams / 1 1/2 Cup)|
|Wholemeal flour||15 Milliliter (1 Tablespoon)|
|Baking powder||1 Teaspoon|
|Egg||1 , beaten|
|Skimmed milk||6 Fluid Ounce (175 Milliliter / 3/4 Cup)|
1. Soak the beans overnight in cold water. Drain and rinse well. Pour 1 litre / 1 1/4 pints / 4 cups water into a large, heavy-based saucepan, add the beans and bay leaf and boil rapidly for 10 minutes. Lower the heat, cover and simmer for 35-40 minutes or until the beans are tender.
2. Add the onion, garlic, celery, cumin, chilli powder, chopped tomatoes, tomato puree and dried mixed herbs. Half cover the pan with a lid and simmer for a further 10 minutes.
3. Stir in the lemon juice, yellow pepper and seasoning. Simmer for a further 8-10 minutes, stirring occasionally, until the vegetables are just tender. Discard the bay leaf and spoon the mixture into a large casserole.
4. Preheat the oven to 220°C/425°F/ Gas 7. To make the topping, put the corn meal, flour, baking powder and a pinch of salt into a bowl and mix together. Make a well in the centre and add the egg and milk. Mix and pour over the bean mixture. Bake in the oven for 20 minutes or until brown. Serve hot with mixed salad.