Bean and Cornbread Casserole (Crock Pot)

poniedziałek, 27 stycznia 2014

Bean and Cornbread Casserole (Crock Pot)

Time: 3 hrs 15 mins

Ingredients

  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 garlic cloves, minced or 1/4 teaspoon garlic powder
  • 1 (16 ounce) can red kidney beans, undrained
  • 1 (16 ounce) can pinto beans, undrained
  • 1 (16 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) 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 tablespoon sugar
  • 1 1/4 cups milk
  • 2 eggs, beaten
  • 3 tablespoons vegetable oil
  • 1 (8 1/2 ounce) can cream-style corn

Directions

  • 1 Lightly grease Crock-Pot.
  • 2 In a skillet over medium heat, cook onion and green bell pepper until tender.
  • 3 Transfer to Crock-Pot.
  • 4 Stir in kidney beans and pinto beans.
  • 5 Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
  • 6 Cover and cook on High for 1 hour.
  • 7 In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
  • 8 Stir in milk, eggs, vegetable oil, and cream-style corn.
  • 9 Spoon evenly over bean mixture.
  • 10 Cover and cook on High for 1 1/2 to 2 more hours.
  • 11 Serve.

0 komentarze :

Prześlij komentarz