Crockpot Bean And Cornbread
From coffeebean53 17 years agoIngredients
- 1 medium onion -- chopped shopping list
- 1 medium green bell pepper -- chopped shopping list
- 2 cloves garlic -- minced shopping list
- 1 16 oz. can red kidney beans -- undrained shopping list
- 1 16 oz. can pinto beans -- undrained shopping list
- 1 16 oz. can diced tomatoes -- undrained shopping list
- 1 8 oz. can tomato sauce shopping list
- 1 tsp chili powder shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp prepared mustard shopping list
- 1/8 tsp hot sauce shopping list
- 1 cup yellow cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 2 1/2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1 TB sugar shopping list
- 1 1/4 cups milk shopping list
- 2 eggs, beaten shopping list
- 3 TB vegetable oil shopping list
- 1 can cream-style corn shopping list
- 1 can diced green chilis shopping list
- ***If you like some serious heat you can add crushed red pepper or cayenne to taste. shopping list
How to make it
- Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker. 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, eggs, vegetable oil, cream-style corn and green chilis. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.
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