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Categories:Viewed: 45 - Published at: 2 years ago
Ingredients
- 2 Tbsp. Green pepper, minced
- 2 Tbsp. Onion, minced
- 1 tsp Oil
- 1 c. Dry kidney beans, cooked (unsalted, liquid removed*)
- 1/2 c. Tomato puree
- 1 c. Whole-kernel corn
- 1 1/2 tsp Chili pwdr
- 1/8 tsp Salt
- 1/3 c. Yellow cornmeal
- 3/4 c. Water
- 63/1000 tsp Salt
- 1/4 tsp Chili pwdr
Method
- 2 Servings of about 1 c. filling and 1/3 c. cornmeal mush each 296
- 1.
- Cook green pepper and onion in off in small (8-inch) frypan till tender.
- 2.
- Stir in beans, tomato puree, corn, 1-1/2 tsp.
- chili pwdr, and 1/8 tsp.
- salt.
- 3.
- Cover and cook over low heat till flavors are blended-about 15 min.
- 4.
- Mix cornmeal, water, and 1/16 tsp.
- salt.
- 5.
- Cook over low heat, stirring constantly, till very thick-about 3 min.
- 6.
- Spread cornmeal mush over bean mix to create a crust.
- 7.
- Sprinkle 1/4 tsp.
- chili pwdr over top of crust.
- 8.
- Cook over low heat, with lid ajar, till topping is set-about 7 min.
- *NOTE: 1 c. canned kidney beans, liquid removed, may be used in place of cooked dry kidney beans; then omit the 1/8 tsp.
- salt in step 2.
- About 270
