Cornbread-topped casserole from The Great Vegan Bean Book: More Than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! by Kathy Hester

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free flour for pastry flour.

  • sayeater on April 29, 2023

    I was in the mood for something substantial so thought I'd give this version of cornbread casserole a try. A simple preparation with not much more than tomatoes and spices added to the beans. I used Rancho Gordo Sangre de Toro beans so they don't need much adornment anyway. The cornbread batter came out very thin when I made it using the provided measurements so I added more cornmeal and flour to get to a thicker consistency. It still was more pourable than spreadable as recipe states. All was well in the end though. It cooked nicely, provided the desired "crust", and everything had a nice homey flavor. Made a simple slaw of grated cabbage, chopped radish, salt and pineapple vinegar to counterplay the stoginess of beans and cornbread. Hit the spot, would make again for an easy pantry meal, tweaking the topping a bit.

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