Preparation / Directions:
Lightly grease crockpot/slow-cooker. In skillet over medium heat, cook
onion, bell pepper and garlic until tender. Transfer to
crockpot/slow-cooker. Stir in kidney beans and pinto beans. Add diced
tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce.
Cover and cool on HIGH for 1-hour.
In a large bowl, combine cornmeal, flour, baking powder, sugar and
salt. Stir in milk, egg substitute, vegetable oil and corn. Spoon
evenly over bean mixture. There may be leftover cornbread depending on
size of crockpot/slowcooker being used..... If there is remaining
cornbread, spoon into greased muffin tins and bake at 375 degrees for 30
minutes....Cover pot and cook on HIGH for 1-1/2-2 more hours. Serve.