Is it possible to conserve land, fuel and your arteries with a twist on a classic comfort food? With a sustainable, nutritious—and tasty—version of a favorite dish, NEOMED’s executive chef, Xavier Smith, doesn’t think that idea is too far-fetched. Vegan or not, this best black bean loaf is worth a try!
3 tablespoons ground flax seeds
¼ cup water
1 cup quick oats
3 cups cooked black beans (2 15-ounce cans, drained)
1 teaspoon extra virgin olive oil
1 onion, diced
2 carrots, shredded
1 red pepper, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 cup frozen corn, cooked
Salt to taste (about 1 ½ teaspoons)
2 tablespoons chili powder
1 jalapeno pepper, diced
- Pre-heat oven to 350 degrees and grease a loaf pan.
- Combine flax seeds and water in a mixing bowl. Set aside.
- In a food processor, grind ½ cup oats into a flour-like consistency. Blend 1 ½ cup beans into a paste.
- Sauté onion in oil until translucent (4-6 minutes). Add carrots, red pepper, garlic and jalapeno. Sauté until soft. Add chili powder and oregano; sauté for 2 more minutes.
- Cook frozen corn in boiling water, then drain. Measure 1 cup corn; add with sautéed vegetables to the flax mixture in the bowl. Add ground oats and remaining ½ cup whole oats, along with the bean paste and remaining 1 ½ cup whole beans.
- Season the mixture with salt to taste, oregano and chili powder. Combine well.
- Spoon mixture into loaf pan and smooth the top.
- Bake at 350 degrees for 35-45 minutes. Let cool for 10 minutes, then top with a dollop of guacamole and serve with mashed potatoes. It’s comfort food—enjoy!
The article first appeared in Ignite magazine, Spring 2018.