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Receta Bean And Cornbread Casserole

Name: Bean And Cornbread Casserole
Ingredients: 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

de Global Cookbook

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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

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.
In a mixing bowl, combine cornmeal, flour, baking pwdr, salt, and sugar.
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.