1 tbsp extra virgin olive oil
1 package Melissa’s Soyrizo
1 sweet onion chopped
1 apple , peeled and chopped
3 tbsps brown sugar
1/2 tsps kosher salt
1/2 cups ketchup
1/2 bottles of beer (drink the other half)
1 green bell pepper
3 14 ozs cans Great White Northern Beans – drained
1 cup hot water
1 cup all-purpose flour
1 cup cornmeal yellow
2 tbsps Sugar
1 tsp baking soda
3/4 tsps Salt
1 cup non-fat buttermilk
2 tbsps vegetable oil
2 larges egg whites lightly beaten
1 large egg lightly beaten
2 cups sweet red corn
3 larges Jalapeno Chile (use green) diced small
2 tbsps roasted garlic minced
Directions
Preheat the oven to 350ºF.
In a 10-inch cast iron skillet, heat the oil and add the soyrizo. When heated through, add the onion and apple and cooked until the apples begin to soften. Stir in the brown sugar and salt and cook for 2 minutes. Next, add the ketchup, beer, bell pepper, beans and water. Bring to a boil, remove from the burner and place in the preheated oven. Bake for 30 minutes. Remove from the oven and let cool to room temperature before serving.
Note: This is best at room temperature. Serve with a fresh salad incorporating sliced avocado (on top), tomato halves (try grape tomatoes, if available), hearts of palm (cut into 1/2 inch pieces) and the corn bread recipe below.
Red Corn and Green Jalapeno Cornbread
Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk and next 3 ingredients; stir in red corn, jalapeno pepper, and garlic. Add to dry ingredients, stirring just until moistened.
Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375 degrees for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.
Note: If red corn isn’t available, you can sub with FRESH yellow corn, or well drained, thawed corn. If your store carries our dried sweet corn, hydrate it, drain, then add to the recipe as needed.
Source: © 2010 Melissa’s/World Variety Produce, Inc
