It is the same every year. Wrapped up in my own routine, I walk by the window hundreds of times looking outside but not really seeing. Then one day my gaze lingers for a few seconds longer and I notice in amazement that the leaves are changing color or new buds are blooming in spring or that the trees in the backyard have become really tall.
And so it happened again…in the whirlwind that was the past few weeks, the changes outside escaped my attention until a few days ago, when I noticed the brilliant oranges and yellows and greens outside. As if on cue, along came the falling temperatures and a chill in the morning air; a signal to bring out the flannels and fleeces and recipes for warming soups.
This black bean soup along with the spinach cornsticks was a much loved staple when my son was a little boy. Then one day he did not like them anymore. Just like that. So the pan made it way to the basement where it remained buried for many years. Until now….when I felt the urge to make them again. With a twinge I noticed that the old magic and sense of novelty had been lost but I put a positive spin on it by making some healthier changes and I must say that I don’t regret its resurrection.
The soup is a pretty standard recipe and I am sure all of you make this. The cornsticks are a bit more unusual but don’t feel like you need the pan. A great substitute would be a cast-iron skillet and it you don’t have that, you can use a muffin pan that is well greased. I roasted the corn on the broil setting in the oven but please make sure that you have completely removed the husks and the silks on top …you don’t want to start a fire!
1 lb dried black beans, soaked overnight
1 medium onion, chopped
3 cloves garlic, crushed
2 cups crushed tomato (I use the POMI brand in tetrapaks)
2 large carrots, chopped finely
1 tsp oregano
1 tsp cumin powder
2 tsp chili powder (the mexican kind)
1/4 tsp cayenne powder
2 cubes of vegetable stock (optional), use the organic unsalted ones without preservatives.
2 tbsp olive oil
juice of half a lime
Rinse the soaked beans 2-3 times in cold water. Pressure cook them with some salt until tender but not mushy (it takes me 3 whistles). You can also used 3 cans of beans, rinsed well.
Heat oil in a large pan and add the onions. Once they soften and start to turn transcluscent, add the garlic. Fry for a few minutes and then add the tomatoes. Cook stirring occassionally for about 10 minutes.
Add the oregano, stir a couple of times and then add the beans. Add water if using canned beans but if you have cooked the beans, add the cooking liquid.
Add the vegetable stock cubes (if using), oregano, chili powder, cayenne powder and cumin powder. Check for salt and simmer for about 1/2 hr.
Take aside a cup of the soup and when it cools, blend it to a paste in the blender.
Add it back to the soup along with the lime juice and simmer for 10 minutes more.
Serve garnished with shredded cheddar cheese and some chopped cilantro.
Spinach Cornsticks
1/2 cup of cornmeal
1/2 cup whole wheat flour (I use King Arthur brand)
1/2 tbsp sugar (optional)
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tbsp flaxseed powder soaked in 3 tbsp water
1/2 cup plain yogurt or buttermilk
1 cup water
2 tbsp olive, canola or vegetable oil
1/2 cup roasted corn or frozen corn, thawed
1/2 cup frozen spinach, thawed
1/2 tsp chopped jalapeno (optional)
1/4 cup chopped scallions
1 tsp mexican chili powder (use any other spice blend if this is not available)
Preheat oven to 425 degrees F
Combine the flours, sugar, salt, baking powder, chili powder and baking soda in a large mixing bowl
Make a well in the center and add the yogurt, oil, flaxseed, spinach, jalapeno, corn and water and mix until just combined. The consistency should be of thick cake batter. Add more water it it looks dry.
Place cast iron skillet or cornstick pan in the hot oven for 5 minutes. Remove and immediately coat with cooking spray or oil using a pastry brush. Skip this step if using muffin pan.
Spoon batter into the pan and fill till top.
Bake at 425 degrees for 20-25 minutes until golden brown on top.
Remove from pan. Makes 7 cornsticks or muffins.
Yum
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