This recipe was actually inspired by one that I found online years ago, but now I can’t find it again. That used to happen a lot- I’d print out a recipe then never be able to re-find the source. Of course, now that I pin all the dishes I see online and want to try on my ‘Vegan Food To Make Your Tummy Growl’ board on Pinterest, that doesn’t happen anymore! Perfect solution!
I especially love making this dish on snowy or rainy afternoons- there’s just something so cozy about having my red crock pot going in the kitchen and knowing that I’m not going to have to make dinner. I know the ingredients list looks long, but I think you’ll find most are things you already have in your pantry and fridge.
Slow-Cooker Bean & Cornbread Casserole (5-6 servings)
As always with my recipes, the amount of beans are approximate, as I don’t use canned myself.
- 1 large green or red bell pepper
- 1 large sweet or white onion
- 3 cloves garlic (or more, if you’re a garlic fiend!)
- 1 can (16oz) red kidney beans (drained and rinsed)
- 1 can (16oz) pinto beans (drained and rinsed)
- 1 can (16oz) black beans (drained and rinsed)
- 8-10 oz tomato sauce
- 16 oz diced tomatoes with chilies
- 1/2 can cream corn
- 2 t chili powder (I used a “NM” blend, but any kind will work)
- 1 t pepper
- 2 t salt
- 1 t hot sauce
- 1/2 cup yellow corn meal
- 1/2 cup AP flour
- 1 1/4 t baking powder
- 1 t salt
- 1 T sugar
- 3/4 cups non-dairy milk
- 1 egg replacer mix of choice
- 1 1/2 T vegetable oil
- 1/2 can cream corn
- Chop onions and bell peppers, and mince garlic cloves.
- Spray inside of slow-cooker with non-stick spray.
- Sautee onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.
- Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices and hot sauce.
- Cover, and cook on high for about 1 hour.
- In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacement, oil and the rest of the corn.
- Ladle over the bean mixture in the slow-cooker, making it nice and smooth.
- Cover again, and cook for about another 1.5 hours, but sometimes my cornbread takes a little longer to cook all the way through. (ETA: This could take up to an additional 30 minutes, but you can slice into the cornbread to see if it’s cooked)