Mexican Bean & Corn Casserole

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 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.
• 2 vegetables: heat oil in large skillet. add onion, salt and garlic; saute until soft.
• 3 add pepper, zucchini, cumin and oregano and saute 5 more minutes.
• 4 add cooked beans to the vegetables with tomato sauce and 1/4 cup water. check taste and add salt if needed.
• 5 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.
• 6 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.
• 7 bake, covered, for 25 minutes at 350. remove coer and bake 5 minutes more at 400.