2 (80 ounce) cans black beans, rinsed and drained
1 teaspoon salt
1 cup buttermilk
1 package active dry yeast
5 tablespoons honey
1/4 cup vegetable oil
1 cup cornflour
1 egg, lightly beaten
1 cup white sugar
1/2 cup melted butter
1 teaspoon salt
1 teaspoon lemon zest
Preheat oven to 300 degrees F (150 degrees C).
Place black beans in a large pot with enough water to cover. Bring to a boil, drain and stir in salt and buttermilk. Cook, stirring constantly, for 3 to 4 minutes or until beans are heated through. Drain, cool and set aside.
Sift the flour into a large bowl. Add 1 cup of the water and stir to coat.
Meanwhile, dissolve yeast, honey, vegetable oil, cornflour and egg in boiling water. Mix well. Stir for 1 minute, then pour mixture over black bean mixture and stir just until combined.
Warm in a large skillet over high heat. Add white sugar and melted butter and cook for about 3 minutes. When butter is melted pour over black bean mixture.
Meanwhile, dissolve lemon zest in 1 cup boiling water and toss that into all the eggs, cornflour, sugar and melted butter mixture. Mix well and pour mixture over black bean mixture.
Bake in preheated oven for 45 minutes.