Bean & Cornbread Casserole for the Slow Cooker

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 2.89
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 2.89
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Lightly spray interior of slow cooker with nonstick vegetable spray.



    In a nonstick skillet, over medium heat, cook onion, bell pepper and garlic until tender. Transfer to slow cooker. Stir in cooked kidney beans and cooked pinto beans; add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce; stir to blend. Cover and cook on high for 1 hour.



    In a large bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and creamed corn. Spoon evenly over bean mixture. Cover slow cooker and cook on high for 1-1/2 to 2 hours.



    Makes 8 servings.





Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *