Corn & Bean Casserole

Corn & Bean Casserole

Serves 6

• Vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 (15 ounce) can corn kernels, drained, liquid reserved
• 1 1/2 (15 ounce) cans black eyed peas, small red kidney beans or black beans, drained and rinsed (2 1/4 cups cooked beans)
• 1 (15 ounce) can diced tomatoes
• 1 1/2 to 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt, divided
• 4 cups water
• 1 1/4 cups corn flour or cornmeal
• 1 cup grated or shredded cheddar-style nondairy cheese, optional

In a large skillet, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and bell pepper and sauté until onion is golden, about 5 minutes. Add corn, beans, tomatoes, chili powder, oregano, cumin, and 1/2 teaspoon salt. Simmer 10 to 15 minutes. Remove from heat.

Meanwhile, place reserved corn liquid in a measuring cup and add water to equal 1 cup; transfer to a saucepan. Add 4 cups water and 1 teaspoon salt, and bring to a boil. Whisking continuously, slowly add cornmeal. Whisk until mixture is smooth with no lumps. Reduce heat to very low, cover and cook, stirring occasionally, 10 to 15 minutes for corn flour or 20 minutes for cornmeal.

Preheat oven to 375 degrees F. Oil a square or rectangular 2-quart baking dish. Spread half the cooked cornmeal into bottom of baking dish. Spread vegetable mixture over cornmeal. Add a layer of cheese if using. Top with remaining cornmeal and smooth the top. Bake about 1 hour, until cornmeal is golden brown and crusty and filling is bubbly. Let stand 10 minutes, then cut into serving pieces.