Cornbread Black Bean Party Muffins
I am all about appetizers that are meals in mini form. Peter Callahan (known for his work with Martha Stewart) is my healthy hostess idol. I told him so on Twitter. He retweeted me. Be still my heart.
Since we are in the midst of NFL Playoffs, the lifetime Redskins obsessed husband is craving football food. Beer. Nachos. Pretzels.Chili. While, I, the Green Bay fan mainly just wants some sort of cheese and a vegetable. So we compromise and I feed him kale with kale sauce during the week, and on the weekend I do healthier beer, nachos, pretzels and chili.
By hollowing out the centers of these cornbead muffins and filling them with a bean chili, you're eating less 'meh' for you carbs and replacing them with a healthy protein to keep you full. And the tomato sauce is filled with the antioxidant lycopene, great for the skin. So feed your football crazed friends chili! Just make it healthy bean and put it in a hollowed out muffin. But don't forget the beer. It turns out beer has health benefits too.
Cornbread Black Bean Muffin Appetizers
Makes 6-8 muffins
Ingredients:
- 1 box cornbread mix (Jiffy) & necessary ingredients (egg, oil, water)
Filling:
- 1 tablespoon olive oil
- 1 small carrot
- 1 garlic clove
- 1/2 small onion
- 2 T fresh parsley
- 8 ounces black beans
- 8 ounces kidney beans
- 1/4 C crushed tomatoes
- 1/2 C tomato sauce
- 1/2 T cajun seasoning (to taste)
Directions: Bake corn muffins. Allow to cool and hollow out using a mellon baller. Set aside.
In a medium pot, add chopped carrot, onion and garlic with olive oil. Sauté until the onions are translucent and the garlic reeks up your kitchen. Add tomatoes, sauce, cajun seasoning and beans to the pot and cook for 15 minutes on low. Allow the flavors to get friendly with each other for a more cohesive final product. Fill the corn muffins with the bean chili and top with fresh parsley.
Are you a football person? Who are you rooting for? If it's not Green Bay, we might be able to still be friends.
