Pumpkin Maple Baked Bean Cornbread Casserole

Pumpkin Maple Baked Bean Casserole

Photo Courtesy of Oh She Glows

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.

Vegan Cornbread
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


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