Layered Bean Casserole (WFPBNOGF)*

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Lunch Dinner

Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.

6 servings

1-15 ounce can black beans, drained and rinsed

1-15 ounce can red or pinto beans, drained and rinsed

1-15 ounce can chili beans in oil-free sauce, ndrained

1-8 ounce can tomato sauce

1 cup frozen corn kernels, thawed slightly

1/4 cup chopped onion

2 teaspoons chili powder

1-15 ounce can white beans, drained and rinsed

1/2 cup fresh salsa

1/3 cup nutritional yeast

2 tablespoons fresh lemon juice

1 teaspoon granulated onion

1 teaspoon prepared yellow mustard

1-20 ounce bag fresh shredded oil-free hash brown potatoes

1. Preheat oven to 375 degrees.

2. Mix all ingredients for the bottom layer together and ladle into the bottom of a 9 x 13 baking dish, distributing evenly.

3. Place all ingredients for the middle-layer in a food processor and process until very smooth. Pour over the bean layer and spred evenly.

4. Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.

Serve with hot sauce to drizzle over the top for more heat or serve with tofu sour cream to mellow it out a bit.

This recipe can be prepared ahead and then popped into the oven just before dinner.

The China Study All-Star Collection/Recipe by John and Mary McDougall

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