[donotprint] I fell in love with sweet baked beans the moments I had my first nibble. Actually I began to fall in love with them as the cooked and the smell wafted lovingly in my direction. When I first came across the idea for pumpkin beans over on Angela’s site I was slightly hesitant yet intrigued and knew the only way to put my curiosity to rest was to cook up a mini version of her cornbread casserole.
This is my second attempt to make my own version of the casserole (with only a few tweaks to be fair!) and this time round, with more of the recommended ingredients at hand it worked a treat! The sweet pumpkin beans with the crumbly cornbread topping…comfort food doesn’t get better than this.
If I had to choose my favourite meal of 2011, and most surprisingly so, this would without a doubt be it! I made a “single” portion which really could easily serve two but after I served myself up a scoop from my mini casserole dish I knew there weren’t going to be leftovers.
Two new amazing discoveries…pumpkin beans and cornbread topping…like nothing I’ve ever tasted before in my most wonderful way possible.
I actually tucked in to this a couple of weeks back and with all the fuss of the holidays I’ve a bit of a back log of meals and recipes to share. It sprung back in to my mind as I whipped up something to bring along to the New Year’s day festivities in my aunt’s house yesterday…
Three bean chilli cornbread casserole….basically my much loved three bean chilli with this amazing cornbread topping.
Had I had another can of pumpkin at hand I wouldn’t have given it a second thought, the chilli idea wouldn’t have even come to fruition. I’m still super excited to get another helping of that topping no matter what it’s lying on top of it; incredibly moreish, even when you do serve yourself up a double portion! [/donotprint]
Baked Pumpkin Beans with Cornbread Topping
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 50-55 minutes
- 200g mixed beans
- ½ a small red onion finely chopped
- 1 small clove of garlic
- 1 tbsp maple syrup
- ½ tbsp Dijon mustard
- 65g (1/4 cup) pumpkin puree
- 10g dried cranberries
- 1 tsp ketchup
- ¼ tsp cinnamon
- 1 tbsp cider vinegar
- ½ tbsp molasses
- 20g cornmeal
- 20g flour
- 40 ml milk
- 1 tsp baking powder
- 1 tbsp olive oil
- Pinch of salt
- 8-10g brown sugar (1 tbsp)
- Preheat oven to 180C (375F).
- Place onion and garlic in pot with a little olive oil and cook for about 5 minutes (until onion is translucent).
- Add in all other ingredients and simmer over a low heat for 10-15 minutes until thick. Set aside in an oven proof dish.
- Mix together all ingredients for the cornbread. Spread the mixture on top of the beans and place in the oven to cook for 20-25 minutes until a skewer inserted comes out clean from the cornbread topping.
- Serve with a generous helping of your favourite greens!