Bean And Cornbread Casserole Crock Pot Recette

This hearty and flavorful Bean & Cornbread Casserole, inspired by our rivals, is slow-cooked to perfection in your crock-pot! Enjoy tender beans in a rich tomato sauce, topped with a fluffy, golden cornbread. A crowd-pleasing dish perfect for family dinners or potlucks. Get ready for a taste sensation!

Préparation 20 min

Cuisson 195 min

Calories 544.6 kcal

Protéines 46g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bean And Cornbread Casserole Crock Pot

1 medium onion, chopped
1 green bell pepper, chopped
not used in recipe
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 teaspoon chili powder
pepper to taste
not used in recipe
1-2 tablespoons hot sauce (optional)
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt and salt to taste
2 tablespoons sugar
1 cup milk
1 large egg
1/4 cup vegetable oil
1 (15-ounce) can cream-style corn
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

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Comment préparer Bean And Cornbread Casserole Crock Pot

Lightly grease a 6-quart slow cooker.
In a large skillet over medium heat, sauté 1 medium onion, chopped, and 1 green bell pepper, chopped, until softened (about 5 minutes).
Transfer the onion and pepper mixture to the slow cooker.
Stir in 1 (15-ounce) can kidney beans, rinsed and drained, and 1 (15-ounce) can pinto beans, rinsed and drained.
Add 1 (28-ounce) can diced tomatoes, undrained, 1 (15-ounce) can tomato sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste, and 1-2 tablespoons your favorite hot sauce (optional).
Cover and cook on high for 1 hour.
In a large mixing bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar.
Stir in 1 cup milk, 1 large egg, 1/4 cup vegetable oil, and 1 (15-ounce) can cream-style corn.
Gently spoon the cornbread batter evenly over the bean mixture.
Cover and cook on high for 1 1/2 to 2 hours, or until the cornbread is golden brown and the beans are heated through. Check for doneness after 1 1/2 hours.
Let stand for 10 minutes before serving. Serve warm.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

36g

Fat

14g

Carbs

29g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Casseroles Main Dish Beans Vegetables Oven Easy Vegetarian Crock Pot Slow Cooker Dietary One Dish Meal Inexpensive Corn Tomatoes Equipment 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Bean And Cornbread Casserole Crock Pot ?

Bean And Cornbread Casserole Crock Pot prend environ 215 minutes du début à la fin — environ 20 minutes de préparation et 195 minutes de cuisson.

Combien de calories contient Bean And Cornbread Casserole Crock Pot ?

Bean And Cornbread Casserole Crock Pot contient environ 544.6 calories par portion, avec environ 46 g de protéines, 29 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour Bean And Cornbread Casserole Crock Pot ?

Les principaux ingrédients de Bean And Cornbread Casserole Crock Pot sont Onion, Green Bell Pepper, Garlic Cloves, Red Kidney Beans, Pinto Beans, Diced Tomatoes. Consultez la liste complète avec les quantités ci-dessus.