Hmmmm, what’s that you may ask?
Why it’s a Maple Baked Bean Cornbread Casserole, of course! I have been loving making warm, comforting, fall-inspired dishes lately. This season and all that comes along with it is the best!
The foundation of this beautiful vegan casserole is cannellini beans, kale, yellow onion, pumpkin, and cranberries. Mhmmm, so far so good.
And with a flavor combination to die for, this recipe uses maple syrup, mustard, BBQ sauce, and cinnamon to tie it all together. Sweet and tangy delectability!
Maple Baked Bean Cornbread Casserole
Recipe adapted from Oh She Glows
2 cans of cannellini beans
1/2 yellow onion, chopped
1 and 1/2 cup of chopped, frozen kale (fresh works too)
1 clove of garlic, minced
3 tbsp blackstrap molasses
3 tbsp maple syrup
2 tbsp sweet and spicy mango mustard (or whatever mustard you’d like)
1 tbsp BBQ sauce
2 tbsp apple cider vinegar
1/2 cup of canned pumpkin
1/4 tsp cinnamon
1/2 cup dried cranberries
To make this dish start by preheating your oven to 400 degrees and by spraying a 9×9 baking dish with non-stick spray.
While the oven is preheating, sauté the onions and the garlic in a large sauce pot over medium low heat for five minutes, stirring frequently.
When the five minutes is up, add in the remaining ingredients into the pot and continue cooking for 10-15 minutes, stirring occasionally, until the mixture has thickened.
While the casserole base is cooking, prepare your favorite cornbread recipe in a separate bowl. If you want to go all out on pumpkin with this recipe, I’d recommend doing a pumpkin cornbread! But whatever cornbread your heart desires will do.
Once the casserole mixture is done, pour into the baking dish, and top with the cornbread mixture.
Bake for about 30 minutes, or until a toothpick inserted in the cornbread comes out clean. Enjoy!