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Beans and Cornbread Upside -Down Casserole Recipe

   
 

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     Beans and Cornbread Upside -Down Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 cups kidney beans, rinsed and drained
1 15-oz can salt-free crushed tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onions
1 tsp sea salt
1 tsp oregano
1 tsp cumin
1 tsp basil
1 to 2 cloves garlic, minced
 
2 cups cooked brown or wild rice
1 tsp brown rice or balsamic vinegar
2 tsp raw honey
1 pkg organic cornbread mix

Instructions
Preheat oven to 375 degrees. Coat a 9x12-inch glass baking dish with butter-flavored nonstick cooking spray. Combine all ingredients except cornbread mix in large mixing bowl.
In a separate bowl, prepare organic cornbread batter according to directions on package. Spoon bean and rice mixture into prepared casserole dish. Then pour the cornbread mixture on top and bake until cornbread is golden brown, 20 to 25 minutes. Remove from oven, let rest minutes, then cut into squares.
Serve upside down (with cornbread on bottom) with a garden salad or mixed vegetables.


Originally Submitted
8/30/2010





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