Ingredients
- 6 garlic (cloves)
- 525 gr black beans
- 240 gr soft tofu
- 130 gr flour (white)
- 120 gr cornmeal
- 75 gr corn kernels
- 80 ml olive oil
- 60 ml ice water
- 16 gr onion
- 2 gr salt
- 1 gr cumin
- 1 gr pepper
- 1 gr cayenne
-garnish, optional CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly. Sprinkle with water & mix again. The mixture should form into a ball, add more water if necessary, but only a little at a time. Wrap in a damp towel & refrigerate for 1 hour. FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in the beans, being careful not to break them, & onion. Set aside. Preheat oven to 200ºC . Place dough in a 23 cm pie plate & press down until it covers the plate. Refrigerate 30 minutes. Prick crust several times, cover with aluminum foil & weight it down. Bake 20 minutes, remove weights & foil & bake until the crust is dried out, about 5 minutes. Spread roasted garlic over the crust & spoon on the filling. Return to oven until heated through, about 15 minutes. Garnish with corn kernels if desired.
