Cajun Beans Over Cornbread
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cornbread
|
* |
| 8 | ounces |
tomatoes
stewed |
|
| 1 | teaspoon |
onions
dried, minced |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 15 | ounces |
beans
canned |
|
| 1 | teaspoon |
chicken broth
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cornbread
|
* |
| 231.2 | ml/g |
tomatoes
stewed |
|
| 5 | ml |
onions
dried, minced |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 433.5 | ml/g |
beans
canned |
|
| 5 | ml |
chicken broth
|
|
| 0.6 | ml |
garlic powder
|
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan.
Bring to a boil, reduce heat, and simmer 10 minutes.
To serve, split a piece of cornbread in half.
Spoon beans over cornbread and sprinkle with cheese.
