Pantry Cooking: Bean and Cornbread Pie

A couple weeks ago I came home with no idea of what I'd be making for dinner. Not my usual situation, but luckily after a few moments perusing the contents of my refrigerator and pantry I had a plan in hand. My pantry contained a a couple cans of beans, some canned tomatoes and a box of cornbread mix. My refrigerator had the ingredients for the cornbread along with some cheese and sliced peppers. And I had an onion from my father-in-law's garden in my veg basket. This let me cobble together a yummy dinner for Josh and me.

Bean and Cornbread Pie
Recipe by me; Serves 4


























1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can fire-roasted tomatoes with chiles
1 medium onion, chopped
1 clove garlic, minced
olive oil
1 box cornbread mix
shredded cheese
sliced jalapeno

• Preheat oven to temperature noted on cornbread mix. Heat oil in medium sauce pan over medium heat (I used about a tablespoon). Saute onion till softened, about 5 minutes. Add garlic and cook for about 1 minute more. Add in beans and tomatoes with juice. Reduce heat and let warm through.
• Make cornbread mixture according to the instructions (or from your own recipe). Add in shredded cheese to your taste.
• Place bean mixture in oven safe dish. Spread cornbread mixture atop bean mixture. Top with jalapeno slices and more shredded cheese. Bake for 30-40 minutes, done when a toothpick inserted into the cornbread topping comes out clean.

My notes: I used a mixture of cheddar and pepper jack cheese in this recipe, but you could use whatever you personal preference might be. I almost always have these ingredients in my kitchen, so I'll definitely be making this recipe again. When I can chew well, that is. :)