Summer Casserole

My husband wanted me to make something with black beans and sweet potatoes.  He went ahead and made the beans in the pressure cooker and also boiled the sweet potatoes while I made the rest.  The result was a wonderful surprise!


5 small sweet potatoes, peeled & chopped

1 lb. black beans, rinsed and sorted

1 lb. Trader Joe’s Harvest Grains Blend

32 oz. box unsalted vegetable stock

1 ½ t. onion powder

2 large cloves garlic, minced

1 bag frozen corn

2 – 3 T. white balsamic vinegar

1 T. Trader Joe’s South African Smoke Seasoning Blend

1 large tomato, chopped

1 small red onion, diced

1 jumbo avocado, diced

2 small limes, juiced

2 T. honey

1 handful cilantro, chopped

Salt & Pepper to taste


Prepare the black beans with a pressure cooker until done.   Place in a large bowl.  Note:  If you don’t have a pressure cooker you can cook over the stove.  Can blacked beans can be used also.


Place the sweet potatoes in a medium size saucepan with some water and cook until tender, not mushy.  Drain and place in a large bowl with the black beans.


Place half of the red onion in a medium saucepan and sauté.  After a few minutes add the balsamic vinegar once the onions have browned.  Next add the corn, vegetable stock, onion powder and minced garlic.  Cook until most of the liquid has been absorbed and set aside.


After dicing the avocado while it is still in the shell, brush with a bit of the lime juice to cover the fruit.  The remaining lime juice place in a glass measuring cup along with the honey and whisk well.


Combine the grain corn mixture with the beans and sweet potatoes and mix well.  Next add the chopped tomato, cilantro, avocado, remaining red onion and stir until well blended.  Whisk the lime vinaigrette once more then pour over casserole.  Season with salt and pepper and serve.