NOTES:
• From Better Homes and Garden Cookbook
Ingredients
• 1 cup chopped green pepper (1 large)
• ½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 small jalapeno (if you want a little kick) (optional)
• 1 tbsp cooking oil
• 1 15-oz can kidney beans, rinsed, drained and slightly mashed (just use a fork to lightly mash some of them)
• 1 15-oz can pinto beans, rinsed, drained, and slightly mashed
• 1 6-oz can (2/3 cup) vegetable juice
• 1 4-oz can diced green chile peppers, undrained
• 1 tsp chili powder
• ½ tsp ground cumin (or more to taste)
• 1 8 ½ oz packaged corn muffin mix
• ½ - ¾ c. (according to taste preferences) shredded cheddar cheese
• ¼ c. snipped fresh cilantro
Directions
1. Preheat oven to 400 degrees. Grease a 2-quart baking dish and set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
2. Prepare corn muffin mix according to package directions (except for baking it); add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, about 25 min or until golden. Serve with salsa and sour cream if desired.
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