Black Beans with Coconut Cornbread top
2 cans (15 ounces each) black beans, drained and rinsed
1 can (10 ounces) diced tomatoes with jalapeños
1 1/2 cups corn
1/2 teaspoon jerk seasoning, recipe follows
1 tablespoon coconut flakes, optional
1/2 cup flour
1/2 cup cornmeal
1 tablespoon sugar
1 1/4 teaspoon baking powder
2/3 cup coconut milk
1 tablespoon onion powder
2 teaspoons thyme
2 teaspoons salt
1 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon cayenne
1. Mix together jerk seasoning. It will make much more than is necessary for the recipe, but I've found that it's nice to have on hand. Preheat the oven to 350 degrees F, and oil an 8 inch baking dish.
2. In a large bowl, combine beans, tomatoes (with juices), corn and jerk seasoning, and coconut flakes, if using. Mix it well and spread it into the baking dish.
3. In a medium bowl, whisk together flour, cornemal, sugar and baking powder. Add the coconut milk and 2 tablespoons olive oil, and stir until just combined.
4. Spread batter over the bean mixture. Bake, uncovered for 40 minutes (or until it's a little brown on top).
Source of recipe: This recipe was inspired by a recipe I found in Vegetarian Times magazine.