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Bean And Cornbread Casserole

Bean And Cornbread Casserole is a home-style recipe made with Medium Onion, Medium Green Bell Pepper, Garlic Or Garlic Powder, Red Kidney Beans, Pinto Beans, and No Salt Added Diced Tomatoes. Serves 8.

Ingredientes

• 1.0 Medium Onion
• 1.0 Medium Green Bell Pepper
• 2.0 clove Garlic Or Garlic Powder
• 1.0 Red Kidney Beans

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Preparación (vista previa)

1. 1

   Lightly grease CROCK-POT� Slow Cooker. In skillet over medium heat, cook onion, bell pepper and garlic until tender. Transfer to CROCKPOT� Slow Cooker. Stir in kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce. Cover and cook on High for 1 hour.

2. 2

   In large bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and corn. Spoon evenly over bean mixture. There may be leftover cornbread depending on size of CROCK-POT� Slow Cooker being used (if there's remaining cornbread, spoon into greased muffin tins and bake at 375�F 30 minutes or until golden brown). Cover and cook on High 1 1/2 to 2 more hours. Serve.