Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 25 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
Per serving - 287 calories, 5 g fat (15% calories from fat), 11 g protein, 51 g carbohydrate, 11 g fiber, 0 mg cholesterol, 472 mg sodium