Ingredients with Measurements:
- 1 cup of dolichos beans, soaked overnight
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes
- 1/2 cup of vegetable broth
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of sugar
- 1 egg
- 1 cup of milk
- 1/4 cup of melted butter
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Skillet
- Saucepan
- Wooden spoon
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain and rinse the soaked dolichos beans. In a saucepan, cover the beans with water and bring to a boil. Reduce the heat and simmer for 45 minutes or until tender.
3. In a skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until softened.
4. Add the cumin, paprika, chili powder, salt, and black pepper. Stir to combine.
5. Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Drain the cooked dolichos beans and add them to the skillet. Stir to combine.
7. In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
8. In another mixing bowl, whisk together the egg, milk, and melted butter.
9. Add the wet ingredients to the dry ingredients and stir until just combined.
10. Pour the dolichos bean mixture into the pie dish.
11. Pour the cornbread batter over the top of the dolichos bean mixture.
12. Bake for 30-35 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 358
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 1010mg
Potassium: 561mg
Carbohydrates: 53g
Fiber: 8g
Sugar: 13g
Protein: 11g
Substitutions for ingredients:
- Dolichos beans can be substituted with black beans or kidney beans.
- Vegetable broth can be substituted with chicken broth or water.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add 1 cup of shredded cheddar cheese to the cornbread batter for a cheesy twist.
- Top the cornbread with sliced jalapeños for a spicy kick.
- Add 1 cup of frozen corn to the dolichos bean mixture for extra sweetness.
Tips and tricks:
- Soak the dolichos beans overnight to reduce cooking time.
- Make the cornbread batter first and set it aside while you prepare the dolichos bean mixture.
- Use a toothpick to check if the cornbread is done. If it comes out clean, it's ready.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a plate with a side salad.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Green onions
Pairings:
- Side salad
- Roasted vegetables
- Grilled chicken
Suggested side dishes:
- Caesar salad
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the cornbread is not cooked through, cover the pie dish with foil and continue baking until done.
- If the dolichos bean mixture is too dry, add more vegetable broth.
Food safety advice:
- Make sure the dolichos beans are cooked thoroughly to avoid foodborne illness.
Food history:
- Dolichos beans, also known as cowpeas, are a staple in African and Southern cuisine.
Flavor profiles:
- The dolichos bean mixture is savory and slightly spicy, while the cornbread is sweet and buttery.
Serving suggestions:
- Serve hot out of the oven with a side salad and roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A