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
- 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
- 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.
- In a 2-qt. baking dish combine cooked vegetables, beans, tomato sauce, barbecue sauce, and 3 tsp. of the vinegar. Bake, covered, 30 minutes.
- 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.
- 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.
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