Thursday, December 17, 2009

Frijoles, Etc. Casserole

I finished my last final on Tuesday!! I'm so happy! Thanks everyone for all the good luck messages. =) I hope all the other students' exams went well. Now to find time to catch up on my blog reading. I'd love a whole day to just sit and read everything, but I also need to start planning my Christmas cookie baking and get baking! My blog reader goes all the way back to November, yikes.

This is another delicious recipe from The New Enchanted Broccoli Forest! The preamble describes it as a "savoury cobbler", which I love the sound of. I'd love to hear about any other yummy savoury cobblers you guys have made. I'm really happy to have found this one because it's super delicious, satisfying, has lots of vegetables and beans, is healthy, and is easy to make! Those are all of the things I like most of my meals to be. Well they don't have to have beans but I love when I find a recipe with beans that's tasty like this one! You could omit the corn bread topping and just eat the bean/vegetable mixture over rice. I think I'll try that next time. This is a recipe that I need to put in my regular rotation.

If this sounds good, you might also like:
Black Bean Chilaquile
Chayote and Corn Enchiladas
Walnut and Mushroom Nut Roast
Refried Beans

Frijoles, Etc. Casserole
Adapted from The New Enchanted Broccoli Forest

1/2 tbsp olive oil
3 cups minced onion
1 tsp salt
10 large cloves garlic, minced
2 tsp ground cumin
1 tbsp dried basil
1 tsp dried oregano
2 tsp chile powder
4 medium (7-inch) zucchini, cut into 1/2 inch chunks
2 medium bell peppers or mild chiles, cut into small strips
6 cups cooked beans (3 15 oz cans) (Ashley note: I used adzuki beans. The recipe suggests pinto beans.)
freshly ground black pepper
cayenne to taste
1 packed cup grated Cheddar cheese (Ashley note: This is optional. I can't remember now if I added it - probably.)
1 batch Corn Bread Batter (recipe follows)

1. Preheat oven to 350F. Get out a 9x13 inch baking pan.

2. Heat the olive oil in a large deep skillet or a Dutch oven. Add the onion and half the salt, and saute for about 8 to 10 minutes over medium heat - until the onion begins to soften.

3. Add half the garlic plus the cumin, basil, oregano, chile powder, zucchini, bell peppers/chiles, and remaining salt. Stir, cover, and cook voer medium heat for 5 minutes longer.

4. Remove from heat; stir in the remaining garlic and the beans. Season to taste with black pepper and cayenne, and stir in the cheese, if desired. Transfer to the prepared pan, and spread it out. Add the corn bread batter, distributing it as evenly as possible over the top.

5. Bake for 40 to 45 minutes, or until the top is very firm to the touch and a toothpick inserted all the way through the corn bread topping comes out clean. Serve hot, with salsa or plain.

Corn Bread Batter
1 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup yellow cornmeal
1 cup yogurt
1 egg
2 tbsp olive oil

1. Sift together the flour, salt, baking powde,r and baking soda into a medium-sized mixing bowl. Stir in the cornmeal, and make a well in the center.

2. In a separate container, beat together the yogurt, egg, and oil. Pour this mixture into the dry ingredients, and stir just enough to thoroughly blend.


VeggieGirl said...

Congratulations on finishing!!! I'll be done on Friday - if I make it, haha ;)

Great casserole!

The Ordinary Vegetarian said...

Congrats on wrapping up your finals, Ashley.

I actually just bought a used copy of The New Enchanted Broccoli Forest. This might have to be the first recipe I try, looks awesome.

Grace said...

what have we here? why, it's everything i love, all wrapped up in one dish. lovely. :)

katie said...

Congrats on finishing!!!

Bring on some rest and relaxation!

Happy Thursday

Anonymous said...

That looks delicious!

Congrats on finishing your finals. I just finished mine today. Now it's time to start planning for Christmas!

Johanna said...

congratulations on finishing your finals - and hope you enjoy your time - sounds like you have lots to catch up on

I can highly recommend my favourite beans and cornbread topping recipe - Mexicale Pie - - it is a recipe I have been making for about 20 years and still love - it is similar to this one but more cakey than yours seems to be - might be because I use a smaller dish

saveur said...

This looks healthy and delicous - a beautiful combination. :)

Kevin said...

I also like the sound of a savoury cobbler and this one sounds really good!

Deborah said...

This looks like a recipe I need after all the sweets I've been having!

Ricki said...

Congrats! Hope all the baking got done :) And your blog reader sounds like mine!! ;)

Have a great holiday, Ashley!

Anonymous said...

Congrats on finishing finals! Oddly, I miss school and all of the chaos that finals brings.

This meal looks yummy. Omit the cornbread topping. No way!

Xiaolu @ 6 Bittersweets said...

Haha I will know exactly how you feel in February when I finish this trial I'm preparing for. Congrats on finishing and I hope you're getting some good R&R. Happy New Year!

kickpleat said...

This looks like something my husband and I would love for dinner. It's going on my list.

Joanna said...

thanks for the recipe!
i tried this one tonight. i was a bit worried because it tasted a bit funky before i added the cheese and cornbread topping but once it had baked it turned out perfectly!!