Reclaim Your Health! Reclaim Your Life

Sometimes you just want something new. That was the case when I came across this recipe.  It looked perfect for my mood, the weather, and all the cooking limitations I have due to family eating preferences.  

I modified it to fit our family and voila!  As you can see from the picture, there was barely any left and I didn’t have a chance to get a picture before my husband dived in!

I hope you enjoy it as much as we did!

 Bean & Corn Bake

Ingredients:

• 2 cups coarsely chopped Spinach
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrot
• 3 cloves garlic, minced
• ————————
• 2 15-oz. cans no-salt-added Kidney beans, rinsed and drained
• 1 15-oz. can (no-salt-added) tomato sauce
• ¼ cup (low-sugar) barbecue sauce
• 4 teaspoons apple cider vinegar
• ———————–
• ½ cup yellow cornmeal
• 3 tablespoons  flour (all-purpose or gluten free oat flour)
• 1 tablespoon  sugar
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
• ¼ cup unsweetened applesauce

INSTRUCTIONS:

1. Preheat oven to 400°F. In a large nonstick skillet cook the first five ingredients (through garlic) over medium 5 to 7 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. In a 2-qt. baking dish combine cooked vegetables, beans, tomato sauce, barbecue sauce, and 3 tsp. of the vinegar. Bake, covered, 30 minutes.
3. Meanwhile, for topping, in a small bowl stir together cornmeal, flour, sugar, baking powder, and salt. In another small bowl combine milk, applesauce, and the remaining 1 tsp. vinegar. Add milk mixture all at once to cornmeal mixture; stir just until combined. Spread batter on top of hot bean mixture.
4. Bake 20 minutes more or until filling is bubbly and a toothpick inserted in topping comes out clean. Let stand at least 10 minutes before serving.
5. Enjoy!