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Three Sisters Casserole

According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. In this recipe, the siblings combine with Beyond Beef, onions and carrots for a delectable fall supper.

By: Dirty Hippie and Bohemian Girl
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Casserole Ingredients

  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 1 cup red or yellow bell pepper, chopped
  • 1 14-oz. can chopped tomatoes, drained
  • 2 yellow summer squash, cut into half moons
  • 1 14-oz. can pinto beans, rinsed and drained
  • 1 package Beyond Beef "Feisty" Crumbles, thawed
  • 1 cup frozen corn kernels, thawed and drained
  • 2 Tbs. tomato paste
  • 1 tsp. coriander
  • 2 tsp. cumin
  • 1 tsp. dry cilantro flakes
  • salt & pepper, to taste

Polenta Topping Ingredients

  • 1 cup polenta-cornmeal
  • 1 tsp. paprika
  • salt & pepper, to taste
  • 3 ½ cups water

Step 1: Preheat oven to 350º.

Step 2: Prepare Polenta Topping first. In a saucepan, boil 2 ½ cups of water. In a bowl combine cornmeal, paprika, salt & pepper and 1 cup cool water. Pour the cornmeal mixture into boiling water. Simmer over medium-low heat for 12 to 15 minutes, until polenta is thick and paste-like, but still soft. Set aside.

Step 3: In a large pot, add onion, carrots, garlic, peppers and canned tomatoes. Saute for 3 to 5 minutes over low heat using liquid from veggies, until the onion softens. Add squash, pinto beans, Beyond Beef, corn, tomato paste, coriander, cumin, cilantro and salt & pepper. Simmer, stirring often, for 7 to 10 minutes. Place mixture into a 9x13 casserole dish and top with soft polenta, covering evenly. Bake 20 to 25 minutes, until polenta topping is firmer and edges are bubbly. Serve warm.

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