• 3 cups raw pinto beans
• 8 oz cream cheeese
• 2 cups firm plain or vanilla - 3 cups total
• 8 oz grated monterey jack cheese
• 2 Tbsp olive oil
• 3 cups chopped onions
• 5 large cloves garlic - crushed
• 1 1/2 tsp salt
• 2 tsp ground cumin
• 2 tsp dried basil
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper

• 2 med zucchini - cut into chunks
• 4 medium tomatoes or 28 oz can tomatoes (stewed works well)
• 1 can sliced black olives
• dashes oregano, salt, pepper, basil

• 2 cups yellow corn meal
• 1 cup unbleached white flour
• 1 tsp salt
• 2 tsp baking powder
• 1 cup yogurt
• 2 large eggs

1. Soak the pintos in plenty of water for three hours to overnight (best). Cook them in twice as much water until tender (approx 1 1/2hr. Drain, and immediately cut in the cream cheese, so it will melt nicely into the still-hot beans. Mix in the yogurt and cheese. Set aside.
2. While beans are cooking saute the onions and garlic in 1 Tbsp olive oil with the salt, cumin, basil, black pepper, and cayenne pepper about 5-8 min. Add this saute to the bean/cheese mixture. Mix well and then transfer to a release sprayed 9×13 baking pan.
3. In the same skillet used to saute the onions, saute the zucchini in 1 Tbsp olive oil with a dash of salt, pepper, basil and oregano. Stir constantly while cooking for 3 min. Add the tomatoes, turn up heat, stir and cook for 5 min. Add olives and spread this mixture on top of the beans.
4. Preheat oven to 375 deg.
5. Combine the corn meal, white flour, salt and baking powder in bowl. Beat together the yogurt and eggs and mix into the dry ingredients until well mixed.
6. Spread out on greased cutting board and then flip over and scrape off onto the top of the casserole. Bake at 375 deg uncovered for 40 min. Serve immediately.

Serves: 10        Total cooking time = 2hr 20min + 3hr-overnight soak
Source: The Enchanted Broccoli Forest by Mollie Katzen