Title: Bean Tamale Pie
Categories: Main dish, Meatless
Yield: 2 servings
2 tb Green pepper, chopped
2 tb Onion, chopped
1 ts Oil
1 c Dried kidney beans; cooked
-(unsalted, drained*)
1/2 c Tomato puree
1 c Whole-kernel corn
1 1/2 ts Chili powder
1/8 ts Salt
1/3 c Yellow cornmeal
3/4 c Water
1/16 ts Salt
1/4 ts Chili powder
2 servings of about 1 cup filling and 1/3 cup cornmeal mush
each 296 calories per serving
1. Cook green pepper and onion in off in small (8-inch)
frypan until tender.
2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons
chili powder, and 1/8 teaspoon salt.
3. Cover and cook over low heat until flavors are
blended--about 15 minutes.
4. Mix cornmeal, water, and 1/16 teaspoon salt.
5. Cook over low heat, stirring constantly, until very
thick-about 3 minutes.
6. Spread cornmeal mush over bean mixture to form a crust.
7. Sprinkle 1/4 teaspoon chili powder over top of crust.
8. Cook over low heat, with lid ajar, until topping is
set--about 7 minutes.
*NOTE: 1 cup canned kidney beans, drained, may be used in
place of cooked dried kidney beans; then omit the 1/8
teaspoon salt in step 2. About 270 calories per serving.
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias
