Mexican Bean & Corn Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Delicious polenta recipe from Feeding the Whole Family. To make this recipe fun for kids, serve the bean-vegetable part in a bowl and cut some strips of polenta to use as dippers. Ingredients:
1 cup dried pinto bean, soaked |
1 garlic clove |
1 teaspoon cumin seed |
3 cups water |
1 teaspoon extra virgin olive oil |
1 onion, chopped |
1/2 teaspoon sea salt |
1 garlic clove, minced |
1/2 red bell peppers or 1/2 green bell pepper, chopped |
1 cup chopped zucchini or 1 cup shredded green cabbage |
2 teaspoons ground cumin |
1 teaspoon oregano |
1/2 cup organic tomato sauce |
1/4 cup water |
3 cups water |
1 teaspoon sea salt |
1 tablespoon extra virgin olive oil (or butter) |
1 cup polenta |
1 tablespoon parmesan cheese (optional) |
Directions:
1. Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
2. Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
3. Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
4. Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
5. Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
6. Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
7. Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.
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