American Baked Black Bean and Cornmeal Casserole

Shopping list

• 400 g cooked black beans — drained, tinned is fine

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• 200 g sweetcorn — tinned or frozen

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• 1 piece red pepper — deseeded and diced

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• 4 piece spring onions — sliced

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• 2 clove garlic — minced

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• 400 g tinned chopped tomatoes

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• 1 tsp ground cumin

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• 1 tsp smoked paprika

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• 150 g fine cornmeal — also called polenta

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• 50 g plain flour

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• 1 tsp baking powder

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• 200 ml plant-based milk — unsweetened oat or soy

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• 3 tbsp olive oil

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a large bowl, combine the black beans, sweetcorn, red pepper, half the spring onions, garlic, chopped tomatoes, cumin, smoked paprika and a pinch of black pepper. Mix well and tip into a 23 cm square ovenproof dish.

3. 3

   In a separate bowl, whisk together the cornmeal, flour and baking powder. Pour in the plant-based milk and 2 tablespoons of the olive oil, stirring until you have a thick batter.

4. 4

   Spoon the cornmeal batter evenly over the bean mixture, spreading gently with the back of a spoon.

5. 5

   Drizzle the remaining tablespoon of olive oil over the top and scatter with the remaining spring onions.

6. 6

   Bake for 30– 35 minutes until the topping is firm and golden. Let cool for 5 minutes before serving.