Or for English speaker, Beans with Cheese, etc.
I adapted this recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook. I love Mollie Katzen’s cookbooks because they feel like bigger versions of artistic zines full of recipes because of all the hand lettering and drawings . I sometimes feel like the recipes are a little too fussy and more complicated than they need to be, though…so, I often change them a little bit.
The original recipe looks like this. Here’s my version:
4 cups white beans
1 cup sour cream
1 cup grated cheddar cheese
1 tbsp olive oil
3 cloves of garlic,minced
½ tsp cumin
1 tsp basil
¼ tsp cayenne pepper or chipotle
1 medium zucchini
Dashes of oregano,basil and garlic.
Put the beans in a saucepan over medium heat. Add cheese and sour cream and stir until blended and melty. Remove from heat. In a skillet, brown onions & garlic in olive oil. Add spices. Stir and blend with beans. Put this in the bottom of a casserole.
In a skillet, saute zucchini in olive oil. When the zuke is beginning to look translucent, add chopped tomatoes. Add seasonings. Put this on top of the beans in your casserole dish.
Now make a cornbread mixture.
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 ¹⁄³ cup whole milk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Spread the corn bread mixture on top of the zucchini/tomato layer. Bake 40 minutes at 375°. Or until the corn bread crust looks golden brown.
It’s a hot mess on the plate but delicious