Creamy Corn Bake with Red Beans

Serves: 4
Total Calories: 340


8 cups fresh corn kernals
2 cups cooked red kidney beans rinsed and drained
2 teaspoons ground cumin
1/4 cup coarsely chopped fresh basil
1/2 teaspoon sea salt
pinch cayenne pepper (optional)
3/4 cup


* Can use drained canned beans.
1. Preheat the oven to 350°F. Oil a shallow 2-quart baking dish or a cast-iron skillet and set aside.
2. Place half the corn in a blender and blend until creamy. Transfer to a bowl and repeat with the remaining corn.
3. Add the beans, cumin, basil, salt, and cayenne pepper (if using) to the corn and mix well. Spoon the mixture into the prepared baking dish and top with soy cheese (if using).
4. Bake for 35 minutes or until bubbly and brown on top. Enjoy piping hot.

Nutritional Facts:

Serves: 4
Total Calories: 340
Calories from Fat: 45

This Creamy Corn Bake with Red Beans recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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