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Beans And Cornbread Casserole
1 medium onion, chopped 1 medium green bell pepper, chopped
2 cloves garlic, minced (or 1/4 tsp. garlic powder) 1 16 oz. can red kidney beans, undrained
1 16 oz. pinto beans, undrained 1 16 oz. can diced tomatoes, undrained
1 8 oz. can tomatoe sauce 1 tsp. chili powder
1/2 tsp black pepper 1/2 tsp prepared mustard
1/8 tsp hot sauce 1 cup yello cornmeal
1 cup all purpose flour 2 1/2 tsp baking powder
1/2 tsp. salt 1 tbsp sugar
1 1/4 cups milk 2 eggs beaten
3 tbsp vegetable oil 1 can (8 1/2 oz. cream-style corn
Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomatoe sauce, seasonings, and hot sauce. Cover and cook on High for 1 1/2 to 2 more hours. Serve.
By Rival