Gluten Free Mexican Baked Beans with Corn Cakes Recipe
I am such a huge fan of Mexican food that if I can find a way to Mexicanize something, I will.
Baked beans are a classic summertime favorite for serving alongside barbecues and picnics. I started to wonder; could I take this iconic American dish and “Mexicanize” it? Yep!
To turn my gluten free recipe for Mexican Baked Beans into a whole meal I decided to whip up some corn cakes to serve the beans on top of. This is a wonderful gluten free, dairy free meal which is easily made vegan.
Typically baked beans are cooked in a low oven for hours. My hubby has threatened to lock me in the kitchen if I turn the oven on for hours on end during our hot, steamy Florida summers. Now if I had to pick one room to be locked into, it would certainly be the kitchen but I decided to avoid that threat with the use of my slow cooker; it worked away, baking up my beans without raising the temps by a single degree. Everyone was happy, especially when we dug into this delicious meal!
To begin my Mexican Baked Beans I used a packet of Hurst Family Harvest’s Chipotle Lime Black Bean Soup Mix. It already comes with a gluten free seasoning packet perfect for Mexican Baked Beans – chipotle and lime! We like our beans tender so I soak mine for 24 hours before cooking, if you like your beans with more “bite” 8 hours is fine.
The beans cooked all day and the corncakes took just a few minutes to whip up – the perfect combination of slow and fast cooking.
You can garnish these babies up anyway you like, sour cream or dairy free sour cream alternative whisked up with some lime jest, a splash of lime juice and some chipotle puree (recipe here), chopped tomatoes and cilantro seemed perfect to me but you can do what you like.
The beans are vegan and to keep the corn cakes vegan as well, omit the eggs, use the equivalent of 2 eggs worth of egg replacer and add an extra tablespoon of dairy free milk to the batter.
My hubby really enjoyed the corncakes on their own as well as topped with the beans. So there you have it – two fabulous and easy gluten free recipes for the price of one – not a bad deal considering the price was free :)
- 1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
- 1 cup chunky salsa (mild, medium or spicy)
- 1 ½ cups hot water
- ½ cup honey
- 1 red onion , chopped
- 2 jalapeno peppers , seeds and ribs removed and minced
- 3 ears corn , shucked
- 1 cup all-purpose gluten free flour
- ½ cup gluten free corn meal
- ½ cup diced red onion (from about half a medium sized onion)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs , lightly beaten or equivalent egg replacer
- 1 tablespoon rice milk*
- 2 tablespoons grape seed (or other neutral tasting) oil
- Grape seed or vegetable oil for frying
Soak the beans for 8 – 24 hours covered in cold water. Reserve the seasoning packet.
Rinse the beans and put in a slow cooker along with the remaining ingredients. Cook on low for 8 – 10 hours. Check to make sure all the liquid has not cooked off an hour or two before they are done. If so, add a little more wate
Line a baking sheet with several layers of paper towels. Preheat oven to 200 degrees.
Cut the kernels from the corn cobs into a large mixing bowl. With the back of the knife, scrape the cobs to release the corn “milk” into the bowl. Take half the corn kernels and puree in a food processor or blender until you get a thick puree, add back into the bowl. Add the remaining ingredients to the corn and mix.
Heat a large skillet over medium heat and then add enough oil to cover the bottom of the pan. Heat the oil until it starts to shimmer. Add about ¼ cup of batter to skillet for each corn cake; do not over crowd the pan. Cook for about 1 minute per side or until golden brown. Carefully flip the corn cakes and cook for another minute or so, or until the bottom is also golden brown. Place the cooked corn cakes on the prepared baking sheet and keep warm in the oven while you make the rest of the corn cakes.
These corn cakes can be made ahead and re-heated in the microwave if desired. Simply store in the refrigerator, wrapped in plastic wrap.
*If using egg replacement, use 2 tablespoons rice milk instead
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