Tuesday, January 26, 2010

Bean & Veggie Cassarole

Taken from one of my new cookbooks, Cooking with All Things Trader Joe's, I decided to try the 'Corny-Copia Bean & Veggie Cassarole.' Obviously, as the title states, all the ingredients are available at your local Trader Joe's.

  • 1 small onion, chopped
  • 1 tsp crushed garlic
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 15oz can pinto beans
  • 1/2 cup plain yogurt
  • 1 12oz jar Mixed Grilled Vegetable Bruschetta, drained
  • 1 15oz box cornbread mix

    1. Prep cornbread dough to package instructions.
    2. Saute onion, garlic, and cumin in olive oil until soft
    3. Mix beans and yogurt in a large bowl. Stir in onion mix.
    4. In a 8x8" baking dish, spread bean mix as bottom layer.
    5. Spread the bruschetta over the beans as the next layer.
    6. Top with a thin layer of the cornbread batter.
    7. Bake for 35-40 minutes at 375°F, until cornbread is golden brown.

    This was the first time I tried TJ's bruschetta. It's very tangy, but makes for a great combination with the sweet cornbread. Expect your kitchen to smell like peppers for a little while though.

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