Barbecue Bean and Cornbread Bake
With a cornbread crust made with whole grain cornmeal, this surprisingly easy vegan bean casserole is comfort food at its most nourishing.
- Serves 8
- Prep Time: 60 min
- Cook Time: 60 min
- Total Time: 120 min
Ingredients
- 2 cups coarsely chopped Swiss chard
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrot
- 3 cloves garlic, minced
- 2 oz. cans no-salt-added cannellini (white kidney) beans, rinsed and drained
- 1 oz. can no-salt-added tomato sauce
- ¼ cup low-sugar barbecue sauce
- 4 teaspoon s apple cider vinegar
- ½ cup yellow cornmeal
- 3 tablespoon s all-purpose flour
- 1 tablespoon pure cane sugar
- 2 teaspoon s baking powder
- ⅛ teaspoon sea salt
- ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
- ¼ cup unsweetened applesauce
Directions
- 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. Spoon batter into four mounds 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. Sprinkle with green onions.
