Monday, February 10, 2014

Slow Cooker Mixed Bean and Cornbread Casserole

Corbread. Something I have never liked very much.  I find it often tends to be too dry and/or too heavy. I have tried a variety of vegan cornbreads, and while others have liked some of them I just am not that big a fan.  Until today.

I found a recipe for a bean and cornbread casserole while browsing Pinterest. The recipe is quite chili-like. Chili I do like and yesterday I found myself wanting chili- it was very cold and snowing outside, and a nice bean chili sounded like a good idea so I set out to try the recipe, cornbread, and all.

What a hearty, filling dish. Nicely spiced (if you are not a big fan of spice you could easily modify this to be less spicy).  I really enjoyed this while sitting by the fire last night. Even the cornbread. No dry, crumbly cornbread here! It is moist and flavorful, without being mushy, soaking up the flavors of the chili while being steamed in the slow cooker.

This makes a lot. I think you could easily feed five or six people with this recipe.

Slow Cooker Mixed Bean and Cornbread Casserole

For the beans:
1 red bell pepper, chopped fine
1/2 cooking onion, chopped fine
3 cloves garlic, minced
1 tbsp vegetable oil
15 oz cooked light red kidney beans
15 oz cooked dark red kidney beans
15 oz cooked black beans
10 oz tomato sauce
16 oz chopped tomatoes with green chilies
15 oz can creamed style corn, halved
1 tbsp chili powder
2 tsp hot sauce
Salt and pepper to taste

For the cornbread:
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 1/2 tsp baking powder
1 tbsp sugar
1 tsp salt
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 can creamed style corn
1 egg replacer (I used 1 1/2 tsp Ener-G and 2 tbsp water)
1 1/2 tsp vegetable oil

In a saute pan add the tsp vegetable oil and heat over medium heat. Add the pepper, onion and garlic, season with salt and pepper and saute until they just begin to turn tender.

Spray the inside of a slow cooker with cooking spray and add the vegetable mixture to the bottom. Add the beans (note: if using canned be sure to drain and rinse the beans).  Add the tomato sauce, tomatoes and green chilies, 1/2 the can of creamed corn, chili powder, hot sauce and salt and pepper.  Cover and cook on low for an hour.

In a separate bowl mix together the cornmeal, flour, baking powder, sugar, salt, non dairy milk, the other half of the creamed corn, the egg replacer and vegetable oil to form a batter.  Open the slow cooker and pour evenly on top of the beans.  Cover and allow to cook another two hours or until the cornbread is cooked through.

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