This recipe came from one of my favorite blogs by Angela Liddon, “Oh She Glows”. As Angela put it, these maple baked beans with a pumpkin twist topped with a lightly sweetened cornbread result in one of the tastiest casseroles that keeps you coming back for more and more.
Recipe from www.ohsheglows.com
Yield: 6 servings
Pumpkin Maple Baked Beans:
3 (15oz) cans navy beans, drained and rinsed
1 sweet onion, chopped finely
1 large garlic clove, minced
3 tbsp blackstrap molasses
4-5 tbsp pure maple syrup, to taste
1.5-2 tbsp regular mustard
1 tbsp ketchup
2 tbsp apple cider vinegar
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
1/2 cup dried cranberries
1 tsp kosher salt, or to taste
1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.
2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.
Although this is an amazing cornbread Angela doesn’t suggest making this on its own as cornbread, it works as a topping only.
1 cup cornmeal
1 cup flour (1/2 cup oat flour and 1/2 cup almond flour were used successfully)
2 tbsp ground flax
3/4 tsp kosher salt
1 tbsp baking powder
1/4 cup organic cane sugar
1 cup almond milk
1/4 cup + 1 tbsp light-tasting extra virgin olive oil
3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.
4. Grease a casserole dish, spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.
Read more: http://ohsheglows.com/2011/10/07/pumpkin-maple-baked-bean-cornbread-casserole/#ixzz2iHqSDCf0