Mexican Bean & Corn Casserole

Name: Mexican Bean & Corn Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
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)

Submitted by sammos

"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."

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Ready In:: 1hr 50mins
Ingredients:: 19
Serves:: 8

ingredients

Beans
1 cup dried pinto bean, soaked
1 garlic clove
1 teaspoon cumin seed
3 cups water
Vegetables
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
Polenta
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil (or butter)
1 cup polenta
1 tablespoon parmesan cheese (optional)

directions

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.
Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
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.
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.
Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

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Reviews

I'm only giving 4 stars because I changed up for not having all the ingredients. I used 15 oz can black beans, rinsed; 2 cups zucchini and 1/2 cup crooked neck squash, switched Thyme for oregano and didn't put tomato sauce and used 1 lb of ground chuck. Everything else was done the same and it was delicious!!!

Justmez2

Tweaks

I'm only giving 4 stars because I changed up for not having all the ingredients. I used 15 oz can black beans, rinsed; 2 cups zucchini and 1/2 cup crooked neck squash, switched Thyme for oregano and didn't put tomato sauce and used 1 lb of ground chuck. Everything else was done the same and it was delicious!!!

Justmez2