Bean and Cornbread Casserole

3 hours Prep: 10 minutes Cook: 3 hours

432 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	medium	onion	chopped
1	medium	green bell pepper
2	cloves	garlic	minced
16	ounces	kidney beans
16	ounces	pinto beans	undrained
16	ounces	tomatoes	undrained
8	ounces	tomato sauce
1	teaspoon	chili powder
1/2	teaspoon	black pepper
1/2	teaspoon	prepared mustard
1/8	teaspoon	red hot pepper sauce (eg. Tabasco)
1	cup	cornmeal
1	cup	flour, all-purpose
2 1/2	teaspoons	baking powder
1/2	teaspoon	salt
1 1/4	cups	milk
1/2	cup	liquid egg substitute
3	tablespoons	vegetable oil

Directions

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 cornmeal, flour, baking powder, salt and sugar.

Stir in milk, egg substitute, vegetable oil and cream-style corn.

Spoon evenly over bean mixture.

Cover and cook on High for 1 1/2 to 2 more hours.

Serve.

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Nutrition Facts

Serving Size 427g

Amount per Serving

Calories 432 22% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 768mg	32%
Total Carbohydrate 68.0g	23%
Dietary Fiber 8.0g	32%
Sugars 9.0g
Protein 18.0g	36%

Vitamin A	20%		Vitamin C	55%
Calcium	20%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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