Name: Mexican beans with cornbread and avocado salsa
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 red onion (300g), chopped finely; 1 red capsicum (bell pepper) (200g), chopped coarsely; 1 green capsicum (bell pepper) (200g), chopped coarsely; 800 gram (1½ pounds) canned four bean mix, drained, rinsed; 30 gram (1 ounce) sachet taco spice mix; 800 gram (1½ pounds) canned diced tomatoes; 400 gram (12½ ounces) canned corn kernels, drained; 1 avocado (320g); 1/2 cup coarsely chopped coriander (cilantro); 1 tablespoon lime juice; 1 long green chilli, sliced thinly; Cornbread; 1 3/4 (300g) polenta (cornmeal); 1 cup (120g) grated cheddar; 1/2 cup (75g) self-raising flour; 2 tablespoon finely chopped fresh chives; 1 3/4 cup (430ml) buttermilk; 2 eggs, beaten lightly; 125 gram (4 ounces) butter, melted, cooled

Ingredients

1 tablespoon olive oil

1 red onion (300g), chopped finely

1 red capsicum (bell pepper) (200g), chopped coarsely

1 green capsicum (bell pepper) (200g), chopped coarsely

800 gram (1½ pounds) canned four bean mix, drained, rinsed

30 gram (1 ounce) sachet taco spice mix

800 gram (1½ pounds) canned diced tomatoes

400 gram (12½ ounces) canned corn kernels, drained

1 avocado (320g)

1/2 cup coarsely chopped coriander (cilantro)

1 tablespoon lime juice

1 long green chilli, sliced thinly

Cornbread

1 3/4 (300g) polenta (cornmeal)

1 cup (120g) grated cheddar

1/2 cup (75g) self-raising flour

2 tablespoon finely chopped fresh chives

1 3/4 cup (430ml) buttermilk

2 eggs, beaten lightly

125 gram (4 ounces) butter, melted, cooled

Method

1.Preheat oven to 180°C/350°F.

2.Make cornbread. Oil a 14cm x 23cm (5½-inch x 9¼-inch) loaf pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over long sides. Combine polenta, cheese, flour and chives in a large bowl. Stir in buttermilk, eggs and butter to combine (do not over-mix). Spoon mixture into pan; level surface. Bake 40 minutes. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

3.Meanwhile, heat oil in a deep large frying pan over medium heat; cook onion and capsicums, stirring, 5 minutes or until onion is soft. Add beans and spice mix; cook, stirring, 1 minute or until fragrant.

4.Add tomatoes and corn to pan; bring to the boil. Reduce heat; simmer, uncovered, 7 minutes or until sauce thickens.

5.Coarsely chop avocado. Combine avocado, coriander, juice and half the chilli in a small bowl. Season to taste.

6.Divide bean mixture between serving plates; top with avocado salsa and remaining chilli. Serve with cornbread.

Slice any leftover cornbread and cook on a heated oiled grill plate (or grill or barbecue) until golden on both sides and heated through. Serve with poached eggs, soup or salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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