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Ingredients (28)
for the corn bread: | |
750 g | tinned sweetcorn — drained |
450 ml | almond milk |
150 ml | sunflower, grapeseed or vegetable oil |
1 Tbs | vinegar — apple cider |
25 g | fresh coriander — chopped |
1 x 400 g | tin black beans — drained and rinsed |
2 | red chillies — deseeded and finely chopped |
1 Tbs | sea salt — flakes |
pinch | of pepper |
60 g | flour — plain |
30 g | rice flour |
400 g | maize meal — polenta |
1 Tbs | cornflour — maizena |
1 tsp | Baking powder |
2 tsp | Bicarbonate of soda |
for the five bean chilli: | |
1 | onion — chopped |
1 | celery stalk — finely chopped |
2 cloves | garlic — chopped |
1 | red chilli — deseeded and chopped |
1 tsp | dried rosemary |
1 tsp | dried thyme |
3 Tbs | tomato purée |
2 x 400 g | tin mixed beans |
1 x 400 g | tinned tomatoes |
TO SERVE:
2 | red chilli — sliced |
handful | spring onions — sliced |
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