This recipe may not sound like much but both Don and I were surprised at how these simple flavors married so perfectly in this ultimate comfort casserole dish. We will be working this into the regular routine as a great source for using up swish chard and an excellent vegetarian option too.
INGREDIENTS
1 medium yellow onion diced
1 tsp bottled minced garlic
1 bunch chard, stems and leaves separated, stems diced and leaves coarsely chopped
1 tsp ground cumin
2 15 oz cans organic pinto beans, drained and rinsed
16 ounces plain Greek Yogurt
1 12 oz jar of prepared bruschetta
1 15 oz box cornbread mix, prepared according to instructions and set aside
Preheat the oven to 375. Saute onions, garlic, chard stems and cumin in some olive oil. Add chard leaves at the end until they start to sweat. Stir together beans, yogurt, and onion mixture. Spread in the bottom of a large baking dish. For next layer spread bruschetta over bean mixture. For final layer spread cornbread mixture on top. Bake uncovered about 30 to 40 minutes until cornbread is fully cooked and golden brown. Serve immediately.
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