Bean and Cornbread Casserole

• 1 medium onions chopped
• 1 medium green bell peppers
• 2 cloves garlic minced
• 16 ounces red kidney beans
• 16 ounces pinto beans undrained
• 16 ounces tomatoes undrained
• 8 ounces tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon prepared mustard
• 18 teaspoon red hot pepper sauce
• 1 cup cornmeal
• 1 cup flour, all-purpose
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup liquid egg substitute
• 3 tablespoons vegetable oil

1. Lightly grease Crock-Pot.
2. In a skillet over medium heat, cook onion and green pepper until tender.
3. Transfer to Crock-Pot.
4. Stir in kidney beans and pinto beans.
5. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
6. Cover and cook on High for 1 hour.
7. In a mixing bowl, combine cornmeal, flour, baking powder, salt and sugar.
8. Stir in milk, egg substitute, vegetable oil and cream-style corn.
9. Spoon evenly over bean mixture.
10. Cover and cook on High for 1 1/2 to 2 more hours.
11. Serve.

onions, green bell peppers, garlic, red kidney, pinto beans, tomatoes, tomato sauce, chili powder, black pepper, mustard, red hot pepper sauce, cornmeal, flour, baking powder, salt, milk, liquid egg substitute, vegetable oil

Taken from recipeland.com/recipe/v/bean-cornbread-casserole-42431 (may not work)