Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----GROUP I-----
2 cups Cooked AM 7 Bean & Barley
3 tablespoons Water
1 tablespoon Tomato paste
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cumin
1 teaspoon Chili powder
2 tablespoons Vegetable oil
1/2 cup Chopped onion
1 teaspoon Sea salt (optional)
1/4 cup Sliced ripe olives
1/2 cup Canned corn
1/2 Bell pepper -- chopped
1/4 cup Chopped parsley
1/2 cup Chopped celery
-----GROUP II-----
2 1/2 cups Cold water
1 1/2 cups AM Cornmeal
1 teaspoon Sea salt (optional)
1/2 teaspoon Chili powder
1/4 cup Grated cheese
Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute
onion in oil and combine all Group I ingredients. Let these cook over medium
heat; if the beans were hot to begin with, no more than five minutes cooking is
needed. Stir constantly to prevent sticking.
Adjust seasonings to taste. Combine the ingredients of Group II except for
cheese in a heavy pan, and cook over medium heat until cornmeal thickens and
comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread 2/3 of the
cornmeal mixture over the bottom and sides. Pour the bean mixture into the
cornmeal crust and spread rest of cornmeal mix on top.
Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
minutes or until golden brown.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias
