Recipe by Alison Vipond, presented at the Club on 3 June 1998. Another variation of this recipe is Mexican Black Bean Slice - replace the curry powder with 1 tsp chilli and 1 tsp cumin; and replace the black-eyed peas with black beans.
Preheat oven to 180oC. Grease 9 inch baking tin.
In a large sauce pan, heat the oil and sauté the onion until golden. Add the curry powder and stir for a further minute. Add the black beans, rolled oats, cornmeal and stock and stir well. Turn the mixture into the tin and bake for 10-15 minutes or until all the liquid has been absorbed by the cornmeal and oats [Editorial note: Ali said that it should look like thick porridge at this stage]. Stir in salt and pepper, then press mixture into a container, allow to cool and then refrigerate. Cut into slices and eat cold.