Elevated Beanie Weenie Casserole

 Ingredients

2 tablespoons olive oil

13.5 ounces Andouille sausage, sliced into rounds

1 yellow bell pepper, diced

1 red bell pepper, diced

1 yellow onion, diced

2 cloves garlic, minced

1 (15.5-ounce) can kidney beans, drained

1 (15.5-ounce) can great northern beans, drained

¼ cup bourbon

1 cup BBQ sauce

1 cup beef broth

1 teaspoon + ¼ teaspoon salt, divided

¼ teaspoon pepper

Optional you can use a cornbread package or below:

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

1 cup whole milk

2 eggs

5 tablespoons melted butter

Directions

Preheat the oven to 375 F.

Heat the oil in a large oven-proof skillet over medium heat.

Add the sausage and brown it on both sides, for about 6 minutes.

Add the bell peppers and onion and cook to soften, about 4 minutes. Add the garlic and stir.

Add the beans, bourbon, BBQ sauce, beef broth, ¼ teaspoon salt, ¼ teaspoon pepper, and stir. Simmer for 10-15 minutes while preparing the cornbread topping.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1 teaspoon salt.

In a second bowl, whisk the milk, eggs, and butter together until smooth.

Pour the egg mixture into the flour, stirring until fully incorporated. or you can prepare cornbread recipe from a package.

Smooth the cornbread batter across the casserole as much as possible. The layer will be very thin across the top.

Bake for 25-30 minutes, or until cornbread is golden brown and spongy. You can add shredded cheddar if you want it cheesey.

Remove from the oven and serve.

Read More: https://www.thedailymeal.com/2197510/beanie-weenie-casserole-recipe/