For a quick, healthy, meat-free meal, this two bean corn meal casserole pie is one of our go-to meals!
This Cornmeal pie is a type of casserole with tomato, veggie, and bean mixture, similar to my chili recipe, but less soupy. The topping is made from cornmeal and whole wheat flour, making the perfect crust!
We’ve always added loads of beans to our meals. Beans are a great source of fiber and protein.
One of my goals for this year is to really build up our food storage. I’ve collected food storage suggestion lists over time, but they’ve never really fit with my lifestyle. There are some foods that I just don’t want to collect in bulk and store indefinitely, like shortening!
But one thing that has always been important in our food storage for my family is beans! I have hundreds of pounds of dry beans, and I wish I made them from dry more often. I do know how, I do love to. If I think ahead, I’ll put them in crockpot all day. I even have a pressure cooker, which makes beans in less than 30 minutes! But sometimes, I like meals like these, where I can just use a can of beans and be good with it. So, even though I have hundreds of pounds of dry beans, my canned bean storage needs some stock piling! 
Canned beans can be part of a healthy diet. Look for beans that are low in sodium, or rinse it well after you open a can. If BPA is a concern to you, look for BPA free canned beans from companies like Eden Organics. I found this post with other companies that also sell BPA free cans. 
So, that’s it, my goal!! Add more canned beans to my food storage! We’ll be starting with black beans, since we eat those more than any other! Oh, and garbanzo, since I can’t imagine life without hummus! 
So, add some beans to your meal plans, and let us know how you like this recipe!
Two Bean Cornmeal Pie
Ingredients
- 1 cup, chopped onion
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon black pepper, ground
- 1 clove garlic
- 2 cup Tomatoes, red, ripe, canned, stewed
- 2 cup black beans, canned
- 1 cup corn, frozen
- 2 cup kidney beans, canned
Crust
- 3/4 cup flour, whole wheat
- 3/4 cup cornmeal, yellow
- 2 teaspoon sugar
- 3/4 cup milk
- 3/4 teaspoon salt
- 2 teaspoon baking powder
- 1 tablespoon olive oil
Instructions
- Chop onion and saute onion in oil. Add spices, garlic (pressed or chopped) and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes.
- Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2)
- Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375 for 20-25 minutes or until topping is cooked through. Top with salsa if desired.
Nutrition
www.superhealthykids.com
