1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce
Lightly grease crock pot or spray interior with nonstick cooking spray.
In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
3 tbsp olive oil
1 can (8.5-oz) cream-style corn
In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.
*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.
Yield: 6 to 8 servings.