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Receta Bean And Cornbread Casserole
by Global Cookbook

Bean And Cornbread Casserole
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Ingredientes

  • 1 med onion, minced
  • 1 med green bell pepper, minced
  • 2 x cloves garlic, chopped
  • 16 ounce can red kidney beans, undrained
  • 16 ounce can pinto beans, undrained
  • 16 ounce can diced tomatoes, undrained
  • 8 ounce can tomato sauce
  • 1 tsp chili pwdr
  • 1/2 tsp black pepper
  • 1/2 tsp prepared mustard
  • 1/8 tsp warm sauce
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 2 1/2 tsp baking pwdr
  • 1/2 tsp salt
  • 1 Tbsp. sugar
  • 1 1/4 c. lowfat milk
  • 2 x Large eggs, beaten
  • 3 Tbsp. vegetable oil
  • 8 1/2 ounce can cream-style corn

Direcciones

  1. Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper till tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add in diced tomatoes, tomato sauce, seasonings, and warm sauce. Cover and cook on High for 1 hour.
  2. In a mixing bowl, combine cornmeal, flour, baking pwdr, salt, and sugar.
  3. Stir in lowfat milk, Large eggs, vegetable oil, and cream-style corn. Spoon proportionately over bean mix. Cover and cook on High for 1 1/2 to 2 more hrs. Serve.