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First day of fall. I started a pumpkin self-challenge last fall: 99 cans of pumpkin. Just like the beer song, I started at 99 and only got through #76.

It’s time to continue the Great Pumpkin Countdown, especially if I want to make a dent in the cans this year. Can #75 was inspired by a BHG recipe.

pumpkin black bean casserolePumpkin Black Bean Casserole

Parboil the potatoes beforehand to save time.

Adapted from www.bhg.com

What you need:


  • 10 baby red potatoes, scrubbed, diced and parboiled
  • 1 lb chipotle chicken sausage, casings removed, chopped
  • 1 red onion, chopped
  • 1 15 oz can black beans, rinsed and drained
  • 1 c frozen Birds Eye Steam Fresh mix of asparagus, gold & white corn and baby carrots (or whole kernel corn)
  • Freshly ground sea salt and black pepper
  • 1/2 c vegetable broth
  • 1/2 c crema guatemalteca (or other crema*)
  • 1 8 1/2 oz pkg corn muffin mix
  • 1 egg, lightly beaten
  • 1/3 c milk
  • 1/3 c canned pumpkin

*Crema is Central American sour cream. I find it in my local grocery store in the case where I find mascarpone. You can substitute with any sour cream. I’ve used a Mexican and El Salvadoran crema too. Creme fraiche is also a good substitute. Worst case? Add good old American sour cream. American sour cream is lighter and more yogurt-y.

Jalapeno-Olive Relish:

  • 1/4 c halved pitted green olives
  • 1 – 2 jalapeno peppers, sliced
  • 6 cherry tomatoes, quartered
  • 1 tbs Devo Olive Oil Chipotle EVOO
  • 2 tbs fresh cilantro
  • Freshly ground sea salt and black pepper

What to do: 


  • Preheat oven to 400°.
  • Parboil potatoes in microwave, 10-15 min.
  • In sauté pan cook sausage, potatoes and onion over medium heat until browned.
  • Stir in black beans, frozen vegetables.
  • Season with salt and pepper.
  • Heat through.
  • Stir in broth and crema until blended.
  • Transfer mixture to 2 1/2-qt baking dish.
  • In medium bowl mix corn muffin mix, egg, milk, and pumpkin until just combined.
  • Spoon over sausage mixture.
  • Bake 20 min. Inserted toothpick should come out clean.
  • Serve with Olive-Jalapeno Relish and hot sauce.

Jalapeno-Olive Relish:

  • In small bowl combine green olives, jalapeno, cherry tomatoes, and cilantro.
  • Add oil.
  • Season with salt and pepper.