Makes 6 servings
1 tablespoon vegetable oil
1 large onion , chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 ounces each) Progresso black beans , un-drained
2 cups cubed fully cooked ham
2 teaspoons chili powder
1-1/2 cups bisquick mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
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 chili powder . Heat to boiling ; reduce heat to low .
2 . Stir Bisquick mix , cornmeal , milk and remaining 1 teaspoon chili powder in remaining bowl until soft dough forms . Drop by spoonful onto simmering bean mixture .
3 . Cook uncovered 10 minutes . Cover and cook 10 minutes longer . Sprinkle with cheese . Cover and cook 2 minutes longer or until cheese is melted .
Pinto beans or a combination of black beans and pinto beans will give a slightly different twist to this dish .