January 22, 2016
Maple Baked Beans and Cornbread Casserole
For the maple baked beans:
2 teaspoons extra virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
2 15-ounce cans (850g) navy (haricot) beans, rinsed and drained
1 15-ounce can (425g) unsalted diced tomatoes, with liquid
2/3 cup (150ml) barbecue sauce of your choice
1/3 cup (75ml) maple syrup
2 tablespoons tomato paste
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon sriracha
1/2 teaspoon liquid smoke
1/2 teaspoon cumin
1/2 teaspoon ground cinnamon
A few dashes of nutmeg
1 1/2 tablespoons nutritional yeast (optional)
Salt and black pepper to taste
For the cornbread:
1 1/2 cups (340ml) unsweetened soy milk
1 tablespoon apple cider vinegar
1 tablespoon flaxseed meal
2 tablespoons warm water
2 cups (450g) fine or coarse grind cornmeal
1 cup (225g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne powder, optional
1/3 cup (75g) melted Earth Balance or similar buttery spread
2 tablespoons maple syrup
1. Preheat the oven to 400. Lightly coat a 9 x 13-inch baking dish with 1 teaspoon olive oil.
2. Heat remaining oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent. Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, vinegar, mustard, soy sauce, sriracha, liquid smoke, cumin, cinnamon and nutmeg.
3. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt and pepper. Remove from the heat.
4. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the milk and vinegar. In a small bowl, combine the flaxseed meal and warm water. Let both mixtures sit for at least 5 minutes.
5. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg and cayenne. Add the milk mixture, flaxseed meal mixture, melted buttery spread and maple syrup. Mix until just combined.
6. Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and refrigerated for up to 4 days.