Barbecue Bean and Cornbread Bake
With a cornbread crust, this surprisingly easy vegan bean casserole is comfort food at its most nourishing.
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Cooking tools:
- Baking dish
- Nonstick skillet
- Oven
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Toothpick
- Aluminum foil
Ingredients
- 2 cups coarsely chopped Swiss chard
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrot
- 3 cloves garlic, minced
- 2 15-oz. cans no-salt-added cannellini (white kidney) beans, rinsed and drained
- 1 15-oz. can no-salt-added tomato sauce
- ¼ cup low-sugar barbecue sauce
- 4 teaspoons apple cider vinegar
- ½ cup yellow cornmeal
- 3 tablespoons all-purpose flour
- 1 tablespoon pure cane sugar
- 2 teaspoons baking powder
- ⅛ teaspoon sea salt
- ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
- ¼ cup unsweetened applesauce
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