Bean and Cornmeal Pie

60 minutes Prep: 35 minutes Cook: 25 minutes

1652 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	cans	black beans	or kidney beans
2	cups	onions	chopped
1 1/2	cups	tomatoes	chopped
1/4	cup	salsa
1	large	green bell pepper
1	cup	corn kernels	frozen
1	teaspoon	cumin
2	teaspoons	red pepper flakes
1	x	mixed herbs
1/2	teaspoon	salt

Topping
3/4	cup	flour, all-purpose
3/4	cup	cornmeal
3/4	cup	milk, skim
2	teaspoons	baking powder
1	dash	salt
2	teaspoons	sugar
1	dash	chili pepper
1	each	egg white
1/2	cup	corn kernels

Directions

Saute onions and pepper in a little vegetable stock and water till tender (about 8 mins).

Add tomatoes, beans, salsa and corn. Add the spices and simmer while you get the topping ready.

Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter - increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white Sift together dry ingredients.

Beat egg white and milk. Stir into flour and cornmeal mixture - don't overmix.

Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes.

Serve this with plain yogurt and extra salsa on the side.

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Nutrition Facts

Serving Size 1406g

Amount per Serving

Calories 1652 6% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1580mg	66%
Total Carbohydrate 339.0g	113%
Dietary Fiber 58.0g	233%
Sugars 52.0g
Protein 70.0g	139%

Vitamin A	90%		Vitamin C	349%
Calcium	66%		Iron	111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Beef in Red Wine

We really enjoyed this dish. The flavor was wonderful. I am going to use leftovers over noodles. However, I needed to use more cornstarch than the recipe called for to make the gravy thick enough