Mexican Bean and Corn Casserole
1 cup dried pinto beans, soaked
1 teaspoon cumin seeds
3 cups water
1 teaspoon extra-virgin olive oil
1 onion, chopped
1/2 teaspoon sea salt
1/2 cup red or green pepper, chopped
1 cup shredded cabbage
1 teaspoon garlic granules
2 teaspoons Frontier Mexican Fiesta Seasoning
1/2 cup organic tomato sauce
1/4 cup water
1 cup polenta
2 cups water
1 tablespoon butter or soy margine
1 teaspoon sea salt
1 tablespoon Parmesan cheese
Drain soaking water off the beans and place in a large pot with garlic, cumin, and water. Bring to boil, then simmer covered over low heat until tender (50-60 minutes).
Heat oil in a large skillet. Add onion, salt and sauté until soft. Add red pepper, cabbage, garlic and Mexican Fiesta and continue sautéing 5 more minutes.
Add 3 cups cooked beans to the vegetables with the tomato sauce and 1/4 cup water.
In a separate pot, bring 2 cups of water to boil with polenta, add salt and butter. Stir constantly with a whisk until mixture becomes thick.
Preheat oven to 350 degrees. In a lightly oiled casserole dish, spread the bean and vegetable mixture across the bottom. Spread the polenta on top. Sprinkle top with Parmesan cheese.
Bake, covered for 25 minutes at 350 degrees. Remove cover and bake 5 minutes more at 400 degrees.
Serve each helping with a dollop of salsa and sour cream.
As prepared, each serving contains 150 calories, 2.5g total fat, 5mg cholesterol, 590mg sodium, 27g total carbohydrate and 5g protein.