Black bean cobbler with cornmeal cheddar biscuits
I made this probably a month ago prior to an overnight trip to Seattle so my guys would have something easy to eat. I wish I could remember exactly what I did, but it went something like -
Saute a chopped onion, add a few cloves of minced garlic, some cumin, chili powder and dried oregano. Add 2 16 oz cans of diced tomatoes (I think?) and simmer until liquid reduces by half, about 10 minutes. Add 3 cups of cooked black beans and simmer another few minutes. Separately, saute a couple of pounds of spinach, squeeze liquid and chop coarsely. Remove the beans from the heat and stir in the spinach. Pour into a greased 9x13 baking dish. Preheat oven to 400.
Separately, combine 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon sugar, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. Cut in 3 tablespoons of cold butter already cut into small cubes. Stir in 3/4 cup sour cream, 3 tablespoons of milk, 3/4 cup shredded cheddar and 1/4 cup chopped scallions. Knead in the bowl just until it comes together, adding a couple more tablespoons of milk if necessary. Turn it out onto a lightly floured counter, pat into a rectangle and about 1/2” thick. Cut into 12 biscuits and place over the black beans in the dish. Sprinkle 1/4 cup cheddar over top. Bake for about 20 minutes until golden brown on top and dough is well set.