Beans and Cornbread???????

I believe tonights meal is a testament to the fact that we will eat anything! Not that anything tasted bad, but yet I believe the beans might make excellent mortar, and the "cornbread", while flavorful and moist (and better yet with vegan margarine), might be a good doorstop! ROFLMAO..... But I said I'd share the good and the bad... and this serves as my record, since meals I cook fade from my memory in no time at all.... With some proper tweaking, who knows wher it might end up! :O) I take from this that I really like mashed carrots added to my beans, and the flavors in the cornbread are definately on the right track- just way too heavy... Something I think may be due to the masa harina, which I will eliminate on my next try...Still using what may be too old baking powder as well...

Beans

4 cups of cooked pinto beans cooked with chopped onions,a little crushed red chilies, and a couple bay leaves, drained
4 large carrots, cooked till very soft (save cooking water for another use!), pureed with half the above beans
(remaining half just mixed in)
1 head broccoli, processed to fine bits
3+ cloves garlic, minced
2 tomatoes, pureed
4 Tbsp. Ketchup

Combine all and bake for awhile, till broccoli tender and flavors merge. Serve with chopped parsley and chopped olives and cornbread.

Cornbread

2 cups masa harina

2 cups cornmeal

1 cup barley flour

1/2 cup nutritional yeast flakes

6 tsp baking powder

2 tbsp. dry chives

2 tsp. crushed red chilies

1/'2 tsp salt

2 1/2 cups water

1 1/4 cup applesauce

1/4 cup olive oil

4 egg equivalent of Ener-G Egg Replacer

2 tbsp. agave nectar

2 tbsp maple syrup

Mix dry ingredients and wet seperately, thoroughly combining.. Add together, thoroughly incorporating ingredients. Drop batter into a greased/sprayed 9 x 13 inch glass baking dish. Bake @ 350 degrees until it passes the toothpick test, covering with foil if necessary to keep top from over browning...