Bean & Cornbread Casserole
This is a great,
stick-to-your-ribs
one-dish supper.
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced or put through a press
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon dried oregano (preferably Mexican oregano)
2 8-ounce cans tomato sauce
2/3 cup cooked pinto beans, drained
2/3 cup cooked black beans, drained
1 4.5-ounce can chopped green chiles, drained
3/4 cup buttermilk
1 egg, lightly beaten
1 cup cream-style corn
1-1/3 cups self-rising yellow cornmeal (not cornbread mix)
Preheat oven to 400°F.
Sauté the onion and garlic in
the olive oil in a large saucepan
over medium heat.
Add the chili powder, cumin, sugar,
oregano, tomato sauce, pinto beans,
black beans, and chiles.
Cover, reduce heat to medium-low, and
simmer for 10 minutes.
Spray a 2-quart casserole dish with
cooking spray.
Pour the bean mixture into the dish,
cover, and set aside.
In a medium bowl, combine the buttermilk,
egg and corn, stirring well.
Add the self-rising cornmeal and stir,
just to combine.
Pour the cornmeal mixture over the bean
mixture in an even layer.
Bake for 20 to 25 minutes, or until the
cornbread topping is lightly browned.
Serve hot.
Makes 4 to 6 servings.
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