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Corn Bread-Topped Frijoles

Corn Bread-Topped Frijoles
“My 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!” —Suzanne Caldwell, Artesia, New Mexico
8 ServingsPrep: 20 min. Cook: 3 hours

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
© Taste of Home 2013

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Corn Bread-Topped Frijoles (continued)

Directions (continued)

  • 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 for 2 hours or until a toothpick inserted near
  • the center of corn bread comes out clean. Yield: 8 servings.
Nutrition Facts: 1 serving equals 367 calories, 9 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 59 g carbohydrate, 9 g fiber, 14 g protein.
© Taste of Home 2013