Bean and Cornbread Casserole

[Guest guest]

Bean and Cornbread Casserole

 

Amount Measure Ingredient -- Preparation Method

- -------- ------------ --------------------------------

1 medium onion -- chopped

1 medium green pepper -- chopped

2 cloves garlic -- minced

or

1/4 teaspoon garlic powder

1 16 oz can red kidney beans -- undrained

1 16 oz can pinto beans -- undrained

1 16 oz can diced tomatoes -- undrained

1 8 oz can tomato sauce

1 teaspoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon prepared mustard

1/8 teaspoon hot sauce

1 cup yellow cornmeal

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups [non-dairy] milk

1/2 cup [vegan] egg substitute

3 tablespoons vegetable oil

1 8.5 oz can cream-style corn

 

Lightly grease crockpot. In a skillet over medium heat, cook onion

and

green

pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and

pinto

beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.

Cover and

cook on High for 1 hour.

 

In a mixing bowl, combine cornmeal, flour, baking powder, salt and

sugar. Stir

in milk, egg substitute, vegetable oil and cream-style corn. Spoon

evenly over

bean mixture: may have left over cornbread depending on size of

Crock-Pot being

used (if have remaining cornbread, spoon into greased muffin tins and

bake at

375 degrees F for 30 minutes or until golden brown). Cover and cook

on

High for

1 1/2 to 2 more hours. Serve.

 

Serves 6 to 8

 

 

Recipe By: Rival's Crock-Pot Slow Cooker Cuisine; 1995