Ingredients:
1 medium onions, finely chopped
1 medium green peppers, finely chopped
1 (14 ounce) cans vegetarian baked beans
1 (19 ounce) cans kidney beans, rinsed and drained ( or canned spicy chili beans for heat)
1/3 cup chili sauce
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder
2/3 cup yellow cornmeal
1/3 cup whole wheat flour
3 tablespoons honey
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil ( I use canola)
Directions:
Preheat oven to 350 degrees F.
Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray. (Do NOT substitute a 9 x 13 pan– it’s too big.).
In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
Add onion and green pepper.
Saute for about 5 minutes.
Put onions and green peppers in a large bowl.
Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
Mix in beans and spoon into baking pan.
Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.) In a small bowl, combine cornmeal, flour, baking powder and salt.
Stir in 1/2 cup water, honey, and oil, mixing until moistened. Add remaining water if mixture is too thick to spread.
Drop by spoonfuls onto bean mixture; then spread to cover completely.
Bake, uncovered, until crust is firm, about 30 minutes.
Let stand for 5 minutes.
Serve.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.