Spicy Butter Bean and Potato Casserole

25 Mar

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

sweet cornbread muffins

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.

One Response to “Spicy Butter Bean and Potato Casserole”


  1. Baked Eggs with Spicy Butter Beans and Potatoes « Kelseyincleveland's Blog - March 26, 2011

    […] night when Zak took his first bite of the spicy butter bean and potato casserole, he commented that it tasted very much like a dish I often order when we go to breakfast at the Inn […]

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