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Bean & Cornbread Casserole

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Submitted by jimbob

YIELD

6 servings

PREP

10 min

COOK

3 hrs

READY

3 hrs

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
2 2
CLOVES CLOVES GARLIC
minced
16 462.4
OUNCES ML/G RED KIDNEY BEANS
16 462.4
OUNCES ML/G PINTO BEANS
undrained
16 462.4
OUNCES ML/G TOMATOES
undrained
8 231.2
OUNCES ML/G TOMATO SAUCE
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML PREPARED MUSTARD
0.6
TEASPOON ML RED HOT PEPPER SAUCE
1 237
CUP ML CORNMEAL
1 237
2 ½ 13
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 ¼ 296
CUPS ML MILK
½ 118
3 45
TABLESPOONS ML 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 1½ to 2 more hours.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 432 22% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 768mg 32%
Total Carbohydrate 23g 23%
Dietary Fiber 8g 32%
Sugars g
Protein 36g
Vitamin A 20% Vitamin C 55%
Calcium 20% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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