2 cups dried beans (I chose black and kidney)
Water and vinegar to soak
Water and kombu to cook
Oil for cooking
1 chopped onion
1 Tbsp chili powder
1 Tbsp cumin
1 small can (6 oz) tomato paste
1 large can or jar of tomatoes (about 28 oz)
2 cups spinach (or more, or less)
2 cups cornmeal
2 tsp baking soda
1 tsp salt
4 Tbsp melted butter
4 cups buttermilk (I make buttermilk by adding apple cider vinegar to a non-dairy milk like SoDelicious coconut milk beverage)
2/3 cup frozen corn, thawed
1-2 cups shredded cheese (I use goat cheddar)
Soak the beans overnight in water with a splash of vinegar. This helps with digestibility.
Cook the beans with kombu and water to cover, until tender. (Kombu contains the enzyme needed to break down oligosaccharides in beans.) Transfer the beans and cooking liquid to a heat safe bowl.
Add the chopped onion to the pot and cook in oil (I choose coconut oil) until soft. Add the tomato paste and spices and stir, cooking until fragrant. Then add the tomatoes, bring to a steady simmer, and add the beans.
Allow the beans and tomatoes to simmer, letting the flavors combine, and then add a few handfuls of spinach. Cover until spinach wilts. Then stir in.
Transfer the beans and tomato mixture to a 9x13 and an 8x8 pan.
Prepare the cornbread topping. Combine cornmeal, baking soda, salt, butter, buttermilk, eggs, corn and cheese.
Pour over the pans. Bake at 350 for about 40 minutes.