1/2 cup water
1 tablespoon hemp seeds
1/4 cup margarine
1 tablespoon sun-dried tomatoes
1 pound onions, finely chopped
1 cup cornmeal
1/4 teaspoon salt
1 clove garlic, diced
1 teaspoon ground black pepper
1 cup beef bouillon granules
1 cup milk
1/4 cup dry white wine
2 cups frozen corn kernels
1 cup beef stock
1/2 cup salt
ground black pepper to taste
In a large pot over low-temperature, combine the water, hemp seeds, margarine, sun-dried tomatoes, onions and crushed garlic. Whisk until smooth. Remove from heat.
Heat the milk in a medium pot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Stir in the bouillon, cornmeal and stock. Simmer, covered, for 5 more minutes.
Heat vegetable oil in a large skillet over medium heat. Cook vegetables, stirring occasionally, until tender-crisp. Stir in the cornmeal mixture. Cook, stirring constantly, until thickened. Remove from heat and stir in the broth mixture and pureed vegetables.
Combine green beans and pork in sauce. Pour over vegetables. Season with salt and pepper. Solely simmer, over low heat, for 30 minutes.
I made this exactly as is except I used Smart Choice Farms Chicken broth. It was amazing! I halved it and used muffin tins. It's great as an appetizer or dev here today.
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