Tuesday, June 12, 2007

Black bean chili, with buttermilk skillet cornbread


  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 can (4 1/2 ounces) chopped green chiles
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) diced tomatoes
  • Salt
  • 1 package (10 ounces) frozen corn

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
  2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
  3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.
Buttermilk skillet Cornbread:
  • 4 tablespoons butter
  • 2 cups stone-ground yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 2 cups low-fat buttermilk

Directions

  1. Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
  2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
  3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
  4. Stir cornmeal mixture into buttermilk mixture until just moistened.
  5. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.

10 comments:

M-Ware said...

i've been looking for a buttermilk cornbread recipe! thanks! i'm excited for this blog. i have loved your litte family blog -- so colorful and sweet.

nie nie said...

corn bread is sooo good! thanks for stopping by!

Lauren said...

Hi! I have been reading your other blog for a couple of months now, because I found you through stefanie's barefoot in the kitchen. All of your recipes look so amazing! You inspire me to want to become vegetarian!!

nie nie said...

do it lauren!

Steph said...

Hi! I found your blog through Just Recipes and wanted to let you know that I love your stuff! I made the black bean chili, whole wheat tortillas and the cornbread tonight, it was DELICIOUS! It's definitely something we'll be having around here more often, even my 18 month old enjoyed it! I'm always looking for more Vegetarian meals, thanks so much! I have blogs at Frosted Garden and Little Boxes on the Hillside

Nutmeg said...

I made this chili tonight for dinner and it was fantastic and so easy! How is that possible? Great for throwing together on a weeknight. Thanks!

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The Roscoes said...

i know i'm wayyyyyy late, but i just found this receipe (i've been reading nie for almost two years now!) and am wondering.... is it spicy? i'd love to make it, but my little family doesn't do spicy! :(

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