Serves: 8 |
Prep Time: 15 minutes |
Cook Time: 25 minutes
Ingredients
- 15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
- 15 ounces Eden Spicy Pinto Beans, do not drain
- 2 cup fresh organic tomatoes, diced
- 1/4 cup carrots, diced
- 1/3 cup green bell pepper, diced
- 1 medium onion, diced
- 1 cup organic sweet corn, fresh or frozen
- 1 tsp Eden Shoyu Soy Sauce
- 1 cup organic corn flour
- 3/4 cup organic unbleached white flour
- 2 tsp non-aluminum baking powder
- 1/2 tsp Eden Sea Salt
- 1 cup Original Edensoy Extra
- 1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
- 2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
- 1 Tbsp organic maple syrup
- 3 Tbsp water
- 1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
Nutritional Information
Per serving - 281 calories, 6 g fat (17% calories from fat), 10 g protein, 49 g carbohydrate, 10 g fiber, 0 mg cholesterol, 601 mg sodium