Black Bean Casserole With Cilantro Cornbread Topping Recipes

MACROBIOTIC BLACK BEAN & CORNBREAD CASSEROLE

Macrobiotic Black Bean & Cornbread Casserole image

From "The Hip Chick's Guide To Macrobiotics" by Jessica Porter, Corn Pona Lisa (Black Bean and Corn Bread Casserole)

Provided by Mad-catter

Categories Beans

Time P1DT1h15m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

2 inches piece kombu
2 cups dried black turtle beans, soaked overnight with 2-inch piece of kombu
2 tablespoons olive oil
1 large onion, diced
1 garlic clove, minced
1/2 teaspoon sea salt
4 ears corn, cut off kernals and reserve kernals
1 teaspoon ground cumin
1 tablespoon ginger juice
2 tablespoons shoyu
1/4 cup chopped fresh cilantro
corn oil or olive oil
2 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour
1 1/3 cups unbleached white flour
3 tablespoons baking powder
1 teaspoon sea salt
1 1/4 cups water
1 1/3 cups soymilk
2/3 cup light olive oil
1/2 cup maple syrup
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 400°F After beans and kombu have soaked overnight, discard the soaking water. Clice kombu into thin strips. Place beans and kombu in a 4 or 5 liter pressure cooker and cover with fresh water so that the water comes to about 1 inch over the beans. Close the pressure cooker and bring the beans to pressure. Place flame deflector under pressure cooker, reduce heat to medium-low, and cook 30 minutes. (If you don't have a pressure cooker, cook beans in a saucepan with kombu over medium-low heat for 1 1/2 hours.).
While beans are cooking, heat olive oil in a skillet over medium heat. Saute onions, garlic, sea salt, and corn until onions are translucent, about 5 minutes. Grate a 2 inch piece of ginger into pulp and then squeeze out 1 tablespoon of juice. Add cumin, ginger juice, and shoyu, and cook for another 5 minutes. When beans are cooked, strain them and add to onion mixture. Mix in cilantro. Pour mixture into a lightly oiled 9 x 13 inch casserole dish - use corn or olive oil.
For corn bread topping, sift together dry ingredients and then blend together wet ingredients. Mix them together until just blended.
Pour batter over black-bean mixture and bake for 40 - 45 minutes. Let cool at least 15 minutes before serving.

Nutrition Facts : Calories 1050.1, Fat 33.9, SaturatedFat 4.8, Sodium 1501, Carbohydrate 166.3, Fiber 26.8, Sugar 21.9, Protein 29.9

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Corn Bread-Topped Black Bean Chili Casserole image

Savor chili and cornbread all wrapped up in a cozy baked casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 oz) black beans with cumin and chili seasonings, undrained
1 1/2 cups frozen mixed vegetables
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2 tablespoons milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
Bake uncovered 20 to 25 minutes or until topping is golden brown.

Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g

CORN & BLACK BEAN CASSEROLE

Corn & Black Bean Casserole image

Make and share this Corn & Black Bean Casserole recipe from Food.com.

Provided by Kizzikate

Categories Corn

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups frozen corn kernels, cooked
1 cup diced red bell pepper
1/2 cup sliced green onion
1/4 cup fresh cilantro, chopped
1 (14 ounce) can black beans, rinsed & drained
1/4 cup red wine vinegar
1 teaspoon granulated sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 dash salt

Steps:

In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
Whisk together remaining ingredients: toss with bean mixture.
Cover & chill at least 1/2 hour.

Nutrition Facts : Calories 97.9, Fat 1.5, SaturatedFat 0.2, Sodium 19.7, Carbohydrate 18.2, Fiber 4.8, Sugar 1.2, Protein 4.8

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Heather's Cilantro, Black Bean, and Corn Salsa image

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Provided by hvoeltner

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 25m

Yield 72

Number Of Ingredients 12

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Steps:

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

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