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Cornbread with Spiced Cajun-Style Beans

A vegetarian dish featuring pan-fried lemon and garlic cornbread topped with a thick, spiced tomato and double bean mixture.

VegetarianMain CourseBeansCornbreadCajun
Estimated Nutrition
Calories
602.6
kcal / serving
3615.4 kcal total
Carbs
44.1g
per serving
264.4 g total
Fat
43.1g
per serving
258.4 g total
Protein
9.7g
per serving
58.2 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Self-Rising Flour
null
2
tsp
Baking Powder
null
Fruits
1
piece
Lemon
zest and juice
GrainsCereals
100
g
Polenta
medium
LegumesPulses
200
g
Kidney Beans
canned, drained and rinsed
200
g
Butterbeans
canned, drained and rinsed
Liquids
200
ml
Water
use up to 225ml as needed
125
ml
Vegetable Stock
null
NutsSeeds
1
tsp
Cayenne Pepper
for the cornbread
1
clove
Garlic
peeled and crushed, for the cornbread
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
peeled and crushed, for the topping
1
tsp
White Pepper
ground
1
tsp
Thyme Leaves
dried
1
tsp
Oregano Leaves
dried
1
pinch
Cayenne Pepper
for the topping
OilsFats
250
ml
Vegetable Oil
for frying cornbread
2
tbsp
Vegetable Oil
for topping, up to 3 tbsp
Vegetables
1
piece
Red Onion
peeled and chopped
2
stalk
Celery
trimmed and finely chopped
440
g
Chopped Tomato
canned

Method

1
2
3
4
5
6
7
8
9
10
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