September 15, 2023
Potato Corn Bean Bake
Servings:
2
Difficulty:
This comforting bake has been passed down through my mother to me. Her version included a cheesy Alfredo sauce and breadcrumbs. This version swaps out the dairy for a creamy cashew sauce and adds white beans for protein and fiber to make it more balanced.
Why you will love this recipe
Creamy without using dairy. The creamy sauce for this potato corn bake uses cashews as a replacement for heavy cream which keeps the texture and flavor and makes it suitable for a plant-based diet.
May help to support a healthy gut. Cooked and cooled potatoes develop resistant starch which your gut bacteria can feed on and produce beneficial chemical signals to send through the rest of your body.
Higher in protein and fiber. The addition of white beans to a usually starch-heavy dish adds protein and fiber which helps you stay full and keeps your blood sugar more stable for longer.
Ingredients
¼ cup cashews
2 medium Yukon gold potatoes
½ white or yellow onion
3 cloves garlic
½ cup frozen corn
1 can white beans
¼ cup plant based milk
1 tbsp nutritional yeast
1 tsp miso paste
1 tsp apple cider vinegar
Salt, to taste
Black pepper, to taste
¼ cup almonds or walnuts
1 tbsp italian seasoning or other dried herb mix
Oil, for cooking
Method
PREP: soak cashews in hot water while you prepare the rest of the ingredients. Cut potatoes into quarters. Dice onion. Mince garlic. Rinse and drain beans. Preheat oven to 400F.
COOK POTATOES: add potatoes to a pot of salted boiling water over medium heat. Let cook until potatoes are soft enough to be pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
MAKE BASE: heat ovenproof skillet on the stove over medium heat. Add a touch of oil to prevent sticking. Add onion. Cook until translucent, about 5 minutes. Add garlic. Cook until fragrant, about 2 minutes. Add corn, beans, and potatoes. Cook briefly until corn has warmed through, about 5 minutes. Season with salt and pepper. Add plant based milk in tablespoon increments, stirring to make sure nothing sticks to the bottom of the pan. Turn off heat and let sit while you make the sauce.
MAKE SAUCE: drain cashews. Place in high speed blender. Add nutritional yeast, miso, apple cider vinegar, salt, and pepper. Add about 1 cup of water or enough to cover all the ingredients in the blender. Blend on high speed until totally smooth. Pour into skillet and mix to evenly distribute.
MAKE TOPPING: toast almonds or walnuts in a skillet until golden and fragrant. Pulse in a food processor until powdery. Add italian seasoning and pulse again to combine. Evenly top over mixture in skillet.
BAKE: bake in preheated oven until bubbly and top is golden, about 25-30 minutes.
SERVE: remove from oven and let stand for 5 minutes to cool slightly. Spoon into bowls or plates.
Frequently Asked Questions
How should I serve potato corn bean bake? This dish is best served hot. It can be eaten as a main dish on its own or as a side dish when paired with a salad and slice of crusty bread.
Can I use fresh corn to make potato corn bean bake? Yes, if fresh corn is in season you can use it instead of frozen corn.