Black Beans And Ham
|Vegetable oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Chopped red bell pepper/Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Progresso black beans||30 Ounce (Undrained)|
|Cubed cooked ham||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Original bisquick mix||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Shredded cheddar cheese||2 Ounce|
1. Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
2. Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
3. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft) After dropping dough onto bean mixture, cook uncovered over medium-low heat 12 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook 2 minutes.