Maple Baked Bean Cornbread Casserole
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Maple Baked Beans
- 1 tsp extra virgin olive oil
- 1 sweet onion small, diced
- 2 tsp bottled minced garlic
- 2 cans navy beans 15 oz, rinsed and drained
- 1 can Diced Tomatoes 15 oz, with liquid
- 2/3 cup clean barbeque sauce no sugar in the ingredients, see notes
- 1/3 cup pure maple syrup
- 2 Tbsp tomato paste
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp Dijon mustard no sugar in the ingredients
- 1 Tbsp Bragg Liquid Aminos
- 1 tsp hot sauce such as Cholula
- 1/2 tsp liquid smoke
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 Tbsp nutritional yeast
- salt to taste
- pepper to taste
Cornbread
- 1 1/2 cups unsweetened almond milk
- 1 Tbsp apple cider vinegar
- 1 Tbsp flax meal
- 2 Tbsp warm water
- 2 cups cornmeal
- 1 cup 100% whole wheat pastry flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/3 cup coconut oil
- 2 Tbsp pure maple syrup
Maple Baked Beans
Preheat over to 400. Lightly spray 9x13 baking dish.
Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes.
Add ingredients through nutmeg and simmer for 15 minutes
Add nutritional yeast. Remove from heat.
While the bean mixture is simmering, make the cornbread
Cornbread
Mix together all dry ingredients and spices
Mix together melted butter or oil, maple syrup and almond milk
Mix together wet and dry ingredients, just until combined