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McPhersonSentinel - McPherson, KS
  • Vegetarian recipe: Corn Bread-Topped Frijoles

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  • 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 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
     
    * 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.
    * Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
    * 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.
    * Cover and cook on high 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.
     
     

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