Cherokee bean bread PDF Print E-mail

Cherokee Bean Bread

2 cups cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 beaten eggs
2 cups seasoned cooked pinto beans
1 cup liquid from beans

In a large bowl, mix cornmeal, baking powder and salt. Stir in the milk, eggs, beans and bean liquid. Pour into a greased 9-inch square pan. Bake at 450 degrees F for 20 minutes or until done and lightly browned.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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