Country Vegetable and Three-Bean Skillet with Cornbread
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g tinned kidney beans
- 400 g tinned black beans
- 400 g tinned pinto beans
- 1 red pepper, diced
- 1 courgette, diced
- 1 onion, diced
- 400 g tinned chopped tomatoes
- 150 g fine polenta (cornmeal)
- 80 g self-raising flour
- 3 tbsp olive oil
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 675 kcal
- Protein
- 28.5 g
- Carbohydrate
- 98 g
- of which sugars
- 10.7 g
- Fat
- 13.3 g
- of which saturates
- 2.1 g
- Fibre
- 23.9 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the onion, red pepper and courgette in 1 tablespoon of the olive oil for 7-8 minutes.
- 2
Add the kidney beans, black beans, pinto beans, tinned chopped tomatoes and chilli powder, and simmer for 10 minutes, then tip into a baking dish.
- 3
Mix the fine polenta and self-raising flour with 200ml water and the remaining olive oil to make a batter, and spoon over the beans.
- 4
Bake for 20-25 minutes until the cornbread topping is golden and cooked through.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.