Corn Bread-Topped Frijoles |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
|
âMy family often requests this economical, slow-cooker favorite. It's loaded with fresh Southwestern flavors. One batch makes several servings-but it never lasts long at our house!â âSuzanne Caldwell, Artesia, New Mexico Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 teaspoon chili powder |
1/2 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
corn bread topping: |
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon sugar |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1-1/4 cups fat-free milk |
1 can (8-1/4 ounces) cream-style corn |
3 tablespoons canola oil |
Directions:
1. In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
4. Cover and cook on high for 2 hours or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.
|
|