Haitian Mayi Moulen Black Bean Bowls

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground cloves
• 1 can black beans, drained
• 1 can diced tomatoes
• 1/2 cup vegetable stock
• 1 cup fine cornmeal
• 2 1/2 cups water
• 2 cups shredded cabbage
• 1 lime, juiced
• 1 avocado, sliced
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Heat oil in a skillet and cook onion and bell pepper for 4 minutes. Add garlic, thyme, and cloves.
2. Stir in black beans, tomatoes, and stock. Simmer 10 minutes until saucy, then season with half the lime juice.
3. Bring water and a pinch of salt to a boil. Whisk in cornmeal in a thin stream.
4. Reduce heat and stir the mayi moulen for 8 minutes until creamy and thick; cover to keep warm.
5. Toss cabbage with remaining lime juice, salt, and pepper until lightly wilted.
6. Divide cornmeal among bowls and add beans, cabbage, avocado, and parsley.

Allergen note: Check hot sauce and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.