Bohnenmus mit Curcuma Maisbrot

Refried Beans with Turmeric Corn Bread

50—70 Min

It's difficult to say whether the corn bread with turmeric or the refried beans are the star of the show here, as both taste so unbelievably good. Turmeric gives the corn bread its wonderful yellow color, while the cumin in the refried beans has a fantastic fresh taste and adds an Indian touch.

Ingredients 2 Portions

Preparation

  1. 1

    To make the refried beans: Finely dice the tomatoes. Drain the beans. Heat the olive oil in a pan. Quickly fry the diced tomatoes and spices. Add the beans, a little water and the tahini.

  2. 2

    Use a hand blender to blend into a puree. Season to taste with salt, pepper and chili from the mill then place in the fridge.

  3. 3

    To make the corn bread: Mix the flour, cornflour, baking powder, salt and sugar in a bowl. In a second bowl combine the canned corn, egg, ground turmeric and oil. Use a hand blender to blend the wet ingredients.

  4. 4

    Preheat the oven to 200 °C (356°F).

  5. 5

    Then quickly stir together the dry and wet ingredients, pour into a greased loaf tin and bake for 30 minutes at 200°C (356°F) using the conventional oven setting.

  6. 6

    Serve the refried beans with the corn bread and enjoy.