Wednesday, June 23, 2010


Last night's dinner was truly an exercise in simplicity:

Jamaican-Style Black Bean and Coconut Cornbread Bake was such an incredibly easy weeknight dinner! I combined the base ingredients in the morning, threw them in a baking dish in the fridge, and then measured out the wet and dry ingredients for the cornbread topping in seperate bowls. All Dan had to do was preheat the oven, stir together the cornbread topping and pop it in the oven! (Additionally, he did also make the greens -- good job Dan!)

This Vegetarian Times recipe will absolutely be a frequent repeat at our house -- not only was it a snap to pull together, it was DELICIOUS! I doubled the amount of jerk seasoning called for, and enjoyed the contrast of the spicy, savory filling against the rich, slightly sweet cornbread topping. Yum!

Call me crazy, but this was definitely worth turning on the oven in the summer heat for!

1 comment:

Vic Robinson said...

Sometimes the simple dishes are the best and this one looks great!