BBQ Bean and Cornbread Casserole

This recipe is adapted from a recipe from Forks over Knives magazine and is a fun take on baked beans. I served my casserole with some stream greens.

• 2 cups swiss chard, chopped
• ½ cup onion, minced
• ½ cup celery, minced
• ½ cup carrots, diced
• 3 garlic cloves, grated
• 15- oz. cooked pinto beans or use canned
• 1 15-oz can no-salt added tomato sauce or use freshly made
• ¼ cup low-sugar BBQ sauce
• 4 tsp. apple cider vinegar
• ½ cup yellow cornmeal
• 3 tbsp. all-purpose flour (I used gluten-free all-purpose flour)
• 1 tbsp. cane sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1/3 cup almond milk
• ¼ cup unsweetened apple sauce

1. Preheat oven to F400
2. In a large skillet cook the first five ingrendientses over medium heat with a little water so they don’t stick until vegetables are soft.
3. In a 2-qt baking dish combine cooked vegetables with beans, tomato sauce, BBQ sauce and 3 tsp of the vinegar and bake covered for 30 minutes.
4. While beans are, baking make cornbread topping by mixing in a small mixing bowl cornmeal, flour, sugar, baking powder and salt. Mix almond milk, apple sauce and the remaining apple cider vinegar together and then combine that with the dry ingrendientses.
5. Spoon batter on to bean casserole in 4-5 mounds.
6. Bake uncovered for 20 minutes.