Bean and Cornbread Casserole

This recipe comes from That Was Vegan, and all pictures have been taken from there.

Ok guys, this is recipe comes to you straight from the crock pot. I literally still have some on warm right now. This is now one of our new favorite comfort foods. It's warm and spicy and is like a flavor circus! I cannot say enough good things about this recipe. And the crazy part is the simplicity of the recipe. You have to try this one.

If you don't own a crock pot (come take one of mine that I rarely use), I'm pretty sure that you can make this in a large pot on top of the stove, just use low heat. The major thing that I changed in this recipe was that I removed the pinto beans and replaced them with another can of black beans. I don't really have a good reason for this aside from the fact that I really dislike pinto beans. Add them back if they don't bother you. I also kicked up the spice factor by adding a 1/2 teaspoon of cayenne pepper, and I replaced one of the teaspoons of chili powder with chipotle chili powder which ups the spice and the flavor. I have included the chipotle chili powder in the recipe below, but not the cayenne. Do that at your own risk.

One other thing. In the original recipe it states that the cook time after putting the cornbread mixture on top is  1.5 hours with a possible 30 minutes extra. After I cooked it on high for the 2 hours, only the edges were done. I would say a more complete time for my slow cooker was 2.5 hours. Just be aware of that when you're cooking.

Shopping List by Department


Produce

• 1 red bell pepper
• 1 green bell pepper
• 1 sweet yellow onion
• 1 bulb of garlic

Dry

• 1 14.75 can of cream style corn
• 2 15 oz. cans of black beans (substitute one of these for the pinto if you'd like)
• 1 15 oz. can of kidney beans
• 1 8-10 oz. can of tomato sauce
• 1 14.5 oz. can of diced tomatoes with green chilies 
• hot sauce
• yellow corn meal
• all purpose flour
• baking powder
• sugar (I use turbinado)
• canola oil
• flax seed or meal (as an egg replacer)

Spices

• salt
• pepper
• chili powder
• chipotle chili powder

"Dairy"

• non dairy milk

Recipe

Bean Base

• 1 green pepper
• 1 red bell pepper
• 1 large sweet onion
• 3-5 cloves garlic
• 1 15 oz. can red kidney beans, drained and rinsed
• 2 15 oz. cans black beans, drained and rinsed
• 1 8-10 oz tomato sauce
• 14.5 oz diced tomatoes with chilies
• 1/2 can cream corn
• 1 tsp. chili powder
• 1 tsp. chipotle chili powder
• 1 t pepper
• 2 t salt
• 1 t hot sauce

Cornbread Topping

• 1/2 cup yellow corn meal
• 1/2 cup AP flour
• 1 1/4 tsp. baking powder
• 1 tsp. salt
• 2 1/2 Tbsp. sugar
• 3/4 cups non-dairy milk
• 1 egg replacer mix of choice (I use the flax egg)
• 1 1/2 Tbsp. canola oil
• 1/2 can cream corn

1. Spray inside of slow-cooker with non-stick spray. 
2. Chop onions and bell peppers, and mince garlic cloves.
3. Sautee onions, peppers and garlic in a pan until tender, then add to the slow-cooker.
4. Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices and hot sauce.
5. Cover, and cook on high for about 1 hour.
6. In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacement, oil and the rest of the corn.
7. Ladle over the bean mixture in the slow-cooker, making it nice and smooth.
8. Cover again, and cook for about another 1.5 hours. As noted above, it might take longer for your slow cooker. I advise that add the 30 minutes, and then do 20 minute increments until the cornbread is done.