Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion -- chopped
1 md Green pepper -- chopped
2 cl Garlic -- minced -OR-
1/4 ts Garlic powder
16 oz Can red kidney beans -- undrained
16 oz Can pinto beans -- undrained
16 oz Can diced tomatoes -- undrained
8 oz Can tomato sauce
1 ts Chili powder
1/2 ts Black pepper
1/2 ts Prepared mustard
1/8 ts Hot sauce
1 c Yellow corn meal
1 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/4 c Milk
1/2 c Egg substitute
3 tb Vegetable oil
8 1/2 oz Can cream-style corn
Lightly grease Crock-Pot. 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 corn meal, 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 uffin tins and bake at 375 F for
30 minutes or until golden brown). Cover and cook on High for 1-1/2
to 2 more hours. Serve.
