SEASONED PINTO BEANS WITH VEGAN CORNBREAD

Beans are a source of plant-based protein and are rich in fiber, vitamins, and minerals.

Growing up, I loved beans and cornbread, and honestly, I still do. It might not be gourmet, but it's tasty. Often, it's the small things in life that provide the greatest joy. I love thinking back to those days when I would come home from school to the smell of pinto beans (we called them brown beans) and cornbread cooking in the kitchen. My mother would have them on the stove all day. I would grab a bowl of beans with chopped white onions, cornbread, and a glass of whole milk. That was pure happiness, especially if Momma had prepared greens too. I would mix half the cornbread with my greens and the other half with my beans. Still do it that way. And yeah, it wasn't vegan; we didn't even know what vegan was back then. 

Seasoned Pinto Beans with Vegan Cornbread

Ingredients--Beans: 

• 2 (15 Ounce) Cans of Organic Pinto Beans.

  Yeah, I didn’t spend all day cooking these beans like my mother used to.

• 1/8 Teaspoon Organic Ground White Pepper

• 1/4 Teaspoon Garlic Powder 

• 1/4 Teaspoon Onion Powder 

• 1/4 Teaspoon Organic Smoked Paprika

• 1/2 Teaspoon Minced Garlic (optional) 

• 2 Teaspoons Unrefined Cane Sugar (optional) May be replaced with sugar-free low-carb alternative.

• 1/2 Tablespoon Extra Virgin Olive Oil

• Unsalted Vegetable Stock or Water

• A Pinch Sea Salt (optional)

How To Prepare The Beans:

1. Mix together the sugar, garlic powder, onion powder, pepper, and smoked paprika in a small dish and set aside. Do not add salt at this time.

2. Pour one can of beans into a sieve over a bowl. Spoon out 1/2 of the other can of beans and add them to the sieve. Rinse the 1 and 1/2 cans of beans in the sieve, and set them aside. Pour the other 1/2 can of beans (with the liquid) into a deep bowl and puree with an immersion blender. Then, add all the drained beans and the pureed beans to a medium saucepan on low heat. 

3. Add the sugar and spice mixture, the olive oil, and minced garlic. If needed, add a small amount of water or vegetable stock and continue cooking and stirring the beans on low heat until creamy and tender enough to your liking. You can add as much liquid as you like to make your beans more soupy. Make sure the beans are not sticking to the bottom of the pot.

4. Once the beans have reached a creamy and tender consistency to your preference, remove them from the heat and cover. In my experience, this process requires approximately 20-25 minutes of continuous monitoring. You'll probably want to taste your cooked beans before adding salt. Depending on how much salt is in the canned beans, you might not need to add extra salt. 

5. Serve the beans in a heat-safe bowl with a side of cornbread or rice. Garnish the beans with chopped green onions, sliced leeks, jalapeno peppers, chopped green peppers, or chopped tomatoes. 

Ingredients--Vegan Cornbread (Recipe can be cut in half):

• 1 1/4 Cups All-Purpose Flour 

• 1 Cup Yellow Cornmeal 

• 1/4 Cup Light Brown Sugar (May be replaced with a sugar-free alternative).

• 1 Tablespoon Baking Powder 

• 1/2 Teaspoon Sea Salt 

• 1/2 Teaspoon Onion Powder (optional)

• 1/8 Teaspoon Chipotle (optional)

• 1 1/4 Cups Unsweetened Oat Milk (or any non-dairy milk)

• 2 Teaspoons Apple Cider Vinegar 

• 1/3 Cup Sunflower Oil (or any neutral cooking oil).

• 2 to 4 Tablespoons Avocado Butter (or any non-dairy butter)

• 2 Tablespoons Ground Flaxseed.

How To Prepare The Vegan Cornbread:

1. Add the non-dairy milk to a bowl and stir in the apple cider vinegar. Allow it to sit for 10 minutes to curdle. This is the "buttermilk."

2. In a small dish, add 2 tablespoons of ground flaxseed to 3 tablespoons of hot water. Stir into a gelatinous mixture and set aside. This is the egg substitute.

3. Preheat the oven to 400 degrees F.

4. Coat an iron skillet with 2 tablespoons of butter and place the skillet into the preheated oven.

5. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, onion powder, chipotle, and salt. Make sure it is combined as you remove as many lumps as possible. 

6. Add in the "buttermilk" (non-dairy milk/vinegar mixture). Flaxseed egg substitute, and the sunflower oil. Stir with a large spoon, making sure the ingredients are combined well.

7. After the butter in the skillet has melted, remove the skillet from the oven and sit it on a heat-resistant mat or trivet. Slowly and carefully pour the cornbread batter into the hot skillet. Place the skillet back into the oven preheated for 25 to 30 minutes, or until the cornbread is golden brown on top.

8. After removing the skillet from the oven, spread 1 or 2 tablespoons of butter on top of the cornbread. Cover the pan of cornbread with a clean dish towel and allow the pan of cornbread to rest for 10 minutes before slicing.

Storage: The beans and cornbread can be stored in airtight containers in the refrigerator for 3 to 4 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG