Bean and Cornbread Casserole

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	3 hours
	Ready In	3 hours

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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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Member Review

Vagabond Gingered Ale

I made this recipe last year and it is bar far the best home brew I have ever tasted. The ginger gives it a unique "snap". (pardon the pun) I coulsd drink it all day!