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Celebrating Cinco de Mayo with Black Bean and Corn Casserole

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A casserole. A meal within a pot (or pan) which is a balanced blend of taste and nutrition. Well, it should be anyway! Most recipes I see calling themselves casseroles are really nothing more than a hodgepodge of "stuff" from the cupboards thrown into a pot, baked, thrown on the table and then eaten with no thought at all. Sad, but true.

This casserole is what a casserole should be. You have a wonderful blend of texture with the black beans and the corn. You have a lovely marriage of flavors with the onion and the peppers and to top it off, you have some zingy sharp Cheddar cheese.

If you want to make this a totally vegan dish, just eliminate the cheddar cheese and use some of the wonderful and natural vegan cheese-like products on the market today.

Ingredients needed to make Mexican Black Bean and Corn Casserole (serves 4):

  • 4 cups cooked black beans
  • 4 cups corn kernels
  • 1 white onion, chopped
  • ¼ cup butter
  • ½ tsp. salt
  • ½ cup grated Cheddar cheese
  • 2 Serrano peppers, stemmed, seeded and sliced in rounds

Steps:

  1. Pre-heat oven to 350.
  2. In an oven-proof casserole over medium heat combine the black beans, corn, onion, butter and salt and cook 7 minutes.
  3. Remove the casserole from the heat. Sprinkle the cheese around the middle of the dish and place the peppers around the outside (this is called framing the dish).
  4. Place in oven and bake 5 minutes or until the cheese has melted.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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