Mexican Corn Casserole
Ingredients:
- 1 cup chopped onion
- 2 Tbsp minced garlic
- 1/4 cup chopped jalapenño
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 whole red bell pepper -- diced
- 1 cup dried red beans
- 3 cups corn kernels -- fresh or frozen
- 3 Tbsp chopped cilantro
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 cups water
- 1/2 tsp cayenne - optional
- 2 whole vegetarian bouillon cubes
- 36 pieces baked tortilla chips - crumbled
Preparation:
Cover beans with water in a pan. Soak overnight, drain, and rinse. Heat sautéeing liquid (veg broth or water) in dutch oven or very large saucepan.
Add onion and garlic and cook until soft, about 5 minutes. Add jalapenño, celery, carrots and bell pepper. Cook until soft, another 5 minutes.
Add beans, corn, water, bouillon, cumin and coriander. Cover and simmer on low heat for 1 1/2 to 2 hours, or in slow cooker for 8 hours.
Add cayenne, garnish with fat free sour cream and salsa, and sprinkle with fat free corn chips.
Servings: 6Source: R. Ward
Submitted by: Recipe Group Member
Date: Jul 27, 1999
