RECIPE : Bean Chilli and Cornbread

by Marlies Bron August 02, 2021

Polenta

Polenta originated in northern Italy where they made a porridge out of coarsely ground cornmeal. Polenta is wonderfully creamy, with a lightly sweet, buttery corn flavour.

Polenta is great topped with cheese, herbs, cooked vegetables, or a flavourful sauce - it is easily transformed into a mouth-watering comfort food.

You can also use polenta in the baking of cakes or cornbread as in the recipe below.

Ingredients for Bean Chilli

2 large onions, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

1 red pepper

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/2 teaspoon cinnamon

400g cooked kidney beans

400g cooked black beans

400ml chopped tomatoes

+/-200ml of extra water (but make sure the chilli is not too dry, the cornbread absorbs extra sauce when baked)

Ingredients for Cornbread

1 cup flour

1 cup polenta

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 eggs, beaten

¼ cup melted butter

1 tablespoon sugar

1 tin of sweetcorn

Method for Bean Chilli

Preheat the oven to 200C.
Heat olive oil in a large frying pan that is also oven proof.
Chop onions and garlic and add to oil. Fry until softened.
Add spices and fry for a few minutes until fragrant.
Add chopped peppers and fry for a few minutes until softened.
Add beans and tinned tomatoes and gently simmer until peppers are soft.
Add extra water to thin sauce out.
While sauce is simmering make the cornbread topping.

Method for Cornbread

Sift together the flour, polenta, baking powder and salt.
Combine the milk, eggs, melted butter and sugar.
Add the liquid ingredients to the dry ingredients and mix until the flour is moistened, no more than 10 to 15 seconds.
Fold in the corn, but don’t overmix the batter.
Gently pour the batter on top of the bean chilli.
Bake 25 to 30 minutes or until cornbread is cooked.

Notes: The cornbread recipe could also be made separate in a bread tin or casserole dish

Soaking and Cooking Dry Beans

Place the beans in a large bowl or jar. Discard any stones or debris. Cover with water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well
Place the beans in a large pot and cover with water, to approximately 1 inch above the beans. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. Typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
When the beans are tender, season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.

Notes: Using a pressure cooker will decrease the cooking time.

Recipe by Wooden Spoon Kitchen