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.