Black Bean And Corn Casserole

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Black Bean And Corn Casserole Ingredients

4 c Cooked or canned black beans	1 cn (10 oz) corn niblets;
2 c Stewed tomatoes or	1 ts Dijon mustard
3 tb Maple syrum or honey	1/2 ts Cayenne pepper
2 md Onions; chopped	1/2 ts Chili powder
1 Green pepper; chopped	Salt; to taste
1 Red pepper; chopped	Freshly ground pepper

Instructions for Black Bean And Corn Casserole

Source: The Jewish Homemaker Spray a 2 quart ovenproof casserole with non-stick vegetable spray. Combine all ingredients and mix well. cover and bake at 350 degrees fahrenheit for 45 minutes, until bubbling hot and flavors are blended. Or microwave in a covered microwabable casserole, on High power for 15-18 minutes, stirring once or twice during cooking. Makes 6 servings, approximately 1 cup each. Freezes and reheats well. Also delicious served cold. Posted to JEWISH-FOOD digest by Charles Rosenstein on Jan 05, 1999, converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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