Do you ever spend an entire day dreaming of a dish – even stopping at the grocery store to get a thing or two you need to make it – only to realize you are missing a key component? That’s what happened to me today. Originally, I envisioned this dish with chipotles in adobo, rather than paprika, Worcestershire, garlic hot sauce, hot horseradish mustard, and crushed red pepper flakes. But I adapted from my original plan, and I think this dish turned out better for it.
The flavors here were decidedly Southwestern – reminiscent of barbecue beans. Slightly spicy and slightly sweet and all-around delicious, this was everything I had craved all day and more. This dish was amazingly meaty and filling for a vegetarian dish. I am full, full full and there are plenty of leftovers to play with in the days ahead!
Spicy Butter Bean and Potato Casserole
2 15 oz. cans butter beans in brine, drained and rinsed, 1 cup brine reserved
5 red potatoes, scrubbed clean
1 tbs. Brummel & Brown
1/2 cup onion, chopped
1 jalapeño, minced (if you don’t want spice, remove seeds and ribs) (about 1 1/2 tbs.)
1 tbs. paprika
1/2 cup frozen corn kernels, defrosted
2 tbs. fresh sage, finely chopped
1 tbs. Worcestershire sauce
1 tbs. garlic hot sauce
1 tbs. hot horseradish mustard
1 tsp. crushed red pepper flakes
2 tbs. tomato paste
1/4 cup brown sugar, packed
1/2 cup plain Greek yogurt
Non-stick cooking spray
Kosher salt and freshly cracked black pepper
Preheat oven to 375º.
Bring a medium pot of water to boil over medium-high heat. Add potatoes and boil until slightly tender, about 12-15 minutes. Drain and let cool. Once cooled, dice.
While potatoes are cooking or cooling, add cornbread muffins to a food processor and pulse to form breadcrumbs.
In a 10″ cast iron skillet, heat Brummel & Brown over medium heat. Add onion, season with kosher salt and freshly cracked black pepper, and sauté until until translucent, 5-6 minutes. Add jalapeño, potatoes, and paprika and sauté 10-12 minutes until potatoes are golden brown. Add corn kernels, sage, Worcestershire sauce, garlic hot sauce, mustard, crushed red pepper flakes and tomato paste. Cook, stirring continuously, 2-3 minutes.
Add butter beans and reserved brine. Stir to combine ingredients evenly. Add brown sugar and stir continuously, 2-3 minutes, until sugar is melted. Add plain Greek yogurt and stir to combine thoroughly.
Spread into an even layer in cast iron skillet. Top with sweet cornbread breadcrumbs. Spray with non-stick cooking spray.
Transfer to oven and bake 20-25 minutes until cornbread breadcrumbs are golden brown. Let sit 5-10 minutes and serve.
