Recipes: Multi-Bean Stew and Cornbread

As the evenings cool down, I’m thinking soup for supper is in order. Paired with a few slices of cheese and some warm cornbread, it is soul satisfying.

Multi-Bean Stew

2 medium potatoes, cubed
1 medium onion, chopped
1 small pepper, chopped
1 tablespoon chili powder
1 large can crushed tomatoes, undrained
1 can chick peas, rinsed
1 can black beans, rinsed
1 8-ounce can tomato sauce
1 medium zucchini, chopped

Place all ingredients in a large dutch oven and bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in zucchini, cover and simmer 15 minutes longer until zucchini is tender.

Momma’s Cornbread

1 cup cornmeal
1 cup self-rising flour
1 1/2 cups milk
1 tablespoon oil
1/2 teaspoon salt
2 eggs

Preheat oven to 425 degrees. Blend all ingredients together well, forming a thick batter. (If batter is the wrong consistency, add a little flour to thicken or a little milk to thin.) Pour into a well-greased cast-iron skillet and bake for 20-25 minutes, or until top is golden brown. Serve hot with lots of butter and enjoy!