Bean and Cornbread Casserole

Name: Bean and Cornbread Casserole
Yield: 6.0
Ingredients: 1.0 Medium Onion Chopped; 1.0 Medium Green Bell Pepper Chopped; 2.0 clove Garlic Minced; 16.0 ounce Red Kidney Beans Undrained; 16.0 ounce Pinto Beans Undrained; 16.0 ounce Diced Tomatoes Undrained; 8.0 ounce Tomato Sauce; 1.0 teaspoon Chili Powder; 0.5 teaspoon Black Pepper; 0.5 teaspoon Prepared Mustard; 0.125 teaspoon Hot Sauce; 1.0 cup Yellow Cornmeal; 1.0 cup All Purpose Flour; 2.5 teaspoon Baking Powder; 0.5 teaspoon Salt; 1.0 tablespoon Sugar; 1.25 cup Milk; 2.0 Eggs Beaten; 3.0 tablespoon Vegetable Oil; 8.5 ounce Cream Style Corn

Bean and Cornbread Casserole — une recette communautaire sur Potlikkr.

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🍽 Pour 6.0

Ingrédients

1.0 Medium Onion Chopped
1.0 Medium Green Bell Pepper Chopped
2.0 clove Garlic Minced
16.0 oz Red Kidney Beans Undrained

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Méthode (aperçu)

1
Lightly grease Crock-Pot. In a skillet over medium heat, cook onion
2
and green bell pepper until tender. Transfer to Crock-Pot. Stir in

kidney beans and pinto beans. Add diced tomatoes, tomato sauce,

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