Mexican Bean & Corn Casserole

• Beans
• 1 cup dried pinto bean, soaked
• 1 garlic clove
• 1 teaspoon cumin seed
• 3 cups water
• Vegetables
• 1 teaspoon extra virgin olive oil
• 1 onion, chopped
• 1/2 teaspoon sea salt
• 1 garlic clove, minced
• 1/2 red bell peppers or 1/2 green bell pepper, chopped
• 1 cup chopped zucchini or 1 cup shredded green cabbage
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/2 cup organic tomato sauce
• 1/4 cup water
• Polenta
• 3 cups water
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil (or butter)
• 1 cup polenta
• 1 tablespoon parmesan cheese (optional)

1. Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
2. Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
3. Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
4. Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
5. Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
6. Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
7. Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

beans, pinto bean, garlic, cumin, water, vegetables, extra virgin olive oil, onion, salt, garlic, red bell peppers, zucchini, ground cumin, oregano, tomato sauce, water, polenta, water, salt, extra virgin olive oil, polenta, parmesan cheese

Taken from www.food.com/recipe/mexican-bean-corn-casserole-272449 (may not work)