pinto beans, rinsed and drained 1 tin diced tomatoes 2tbs fresh thyme 1tbs dried basil 6 cups water Heat a little olive oil in a large stock pot over medium/high heat. Add veggies, and cook for a few minutes. Add the remaining ingredients. Reduce heat to low, cover, and simmer for 1 hour. Cornbread (GF) 1 cup polenta 1 cup GF flour 1tbs GF baking powder 1tsp salt 1tsp chilli flakes 1 cup rice milk 1/3 cup olive oil 1 egg Mix dry ingredients in a bowl. In a separate bowl, mix wet ingredients. Add the wet ingredients to the dry ingredients and stir until well combined. Pour into a lightly oiled baking dish and cook for 30 minutes at 200C. I honestly think I could live on cornbread, and yours does look a tad fluffier and, I would posit, nicer-tasting than the cornbread muffins I made recently. Just gotsta eat the last few n the freezer and then I can justify trying your recipe!