Recipe - Black Bean And Corn Casserole

4 cup Cooked or canned black beans
2 cup Stewed tomatoes or
vegetarian spaghetti sauce
3 tablespoon Maple syrum or honey
2 md Onions; chopped
1 Green pepper; chopped
1 Red pepper; chopped
1 cn (10 oz) corn niblets;
drained
1 teaspoon Dijon mustard
One half teaspoon Cayenne pepper
One half teaspoon Chili powder
Salt; to taste
Freshly ground pepper

Source: The Jewish Homemaker

Spray a 2 quart ovenproof casserole with nonstick vegetable spray.
Combine all ingredients and mix well. cover and bake at 350 degrees
fahrenheit for 45 minutes, until bubbling hot and flavors are
blended. Or microwave in a covered microwabable casserole, on High
power for 1518 minutes, stirring once or twice during cooking. Makes
6