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Mexican Bean and Corn Casserole
1 teaspoon extra virgin olive oil
1 onion chopped
½ teaspoon sea salt
2 garlic cloves, minced
½ red or green bell pepper, chopped
2 teaspoons of ground cumin
1 teaspoon oregano
16 oz canned pinto beans, drained
½ cup tomato sauce
¼ cup of water
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 cup polenta
1 tablespoon parmesan cheese
Heat oil in a large skillet. Add onion, salt, and garlic; sauté. Add pepper, cumin, oregano; continue to sauté until soft. Add beans with tomato sauce and ¼ cup of water. Check taste and add spices as needed.
Cooking Polenta
In a separate pot, bring 3 cups water to boil. Add salt and oil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring until the mixture can hold the spoon upright on its own.
Preheat oven to 350◦F. In a lightly oiled casserole dish, spread the bean and vegetable mixture across the bottom. Spread the polenta on the top. Sprinkle top with parmesan cheese. Bake, covered for 25 minutes; remove cover and bake 5 minutes more at 400◦F.
1 teaspoon extra virgin olive oil
1 onion chopped
½ teaspoon sea salt
2 garlic cloves, minced
½ red or green bell pepper, chopped
2 teaspoons of ground cumin
1 teaspoon oregano
16 oz canned pinto beans, drained
½ cup tomato sauce
¼ cup of water
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 cup polenta
1 tablespoon parmesan cheese
Heat oil in a large skillet. Add onion, salt, and garlic; sauté. Add pepper, cumin, oregano; continue to sauté until soft. Add beans with tomato sauce and ¼ cup of water. Check taste and add spices as needed.
Cooking Polenta
In a separate pot, bring 3 cups water to boil. Add salt and oil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring until the mixture can hold the spoon upright on its own.
Preheat oven to 350◦F. In a lightly oiled casserole dish, spread the bean and vegetable mixture across the bottom. Spread the polenta on the top. Sprinkle top with parmesan cheese. Bake, covered for 25 minutes; remove cover and bake 5 minutes more at 400◦F.
