Spicy Pinto Beans and Cornbread

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Spicy Pinto Beans and Cornbread

Ingredients:

1 pound pinto beans, dried

1 jar medium picante sauce

1 cup corn meal

1 cup unbleached white flour

1 cup milk

1 egg

1/2 cup Stevia or Xylitol

3 1/2 tsp baking powder

1/3 cup olive oil

1 tsp salt

2 cups shredded cheese

Empty a one pound bag of pinto beans into a crock pot. Add 3 quarts water. Cover tightly and simmer on low all night. The next day, turn the pot down to low. Add a jar of medium picante sauce and stir.

Heat oven to 400 degrees. Beat egg, milk and oil together. Add Stevia or Xylitol and stir until dissolved. Sift together flour, corn meal, baking powder and salt. Add wet ingredients to dry, stirring until smooth. Pour into greased deep dish pie plate. Bake for 20 to 25 minutes.

Ladle the beans into a bowl and add a handful of shredded cheese to the top of the beans to melt. Serve cornbread on the side, OR put a square of cornbread in a bowl and ladle beans over the top, then top with shredded cheese.

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