1 can (1-1/2 cups) black or pinto beans
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic
1 tablespoon tomato paste
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
Cornbread (recipe adapted from Food for Life, by Neal Barnard, M.D):
1-1/2 cups soymilk
1-1/2 tablespoons cider vinegar
2 tablespoons agave nectar
1 cup cornmeal
1 cup unbleached all-purpose or whole wheat pastry flour (I used 1/2 c. unbleached and 1/2 c. whole wheat)
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground flax seeds
bean Filling Mash half of the beans well. In a non-stick skillet, saut� the onion until it's translucent; add the garlic and bell pepper and cook for another two minutes.
Add all remaining ingredients, including the beans. Stir and cook until hot throughout and set aside.
Mix the soymilk, cider vinegar, and agave nectar together and set aside.
Oil your pans and preheat the oven to 375 F.
PanMix all the dry ingredients together. Add the soymilk mixture, and mix only until blended.
Pour a thin layer of batter into each cup. Carefully spoon a strip of filling over the batter . (See photo at left.) Cover the filling with more batter. Try not to over-fill the molds.
Bake for about 15 minutes or until a toothpick inserted in the center comes out without batter stuck to it. (It may have beans on it, though.) Allow to cool in the pan.