Bean Tamale Pie

Directions

1. Cook green pepper and onion in off in small (8-inch) frypan until tender.

2. Stir in beans, tomato purée, corn, 1½ teaspoons chili powder, and ⅛ 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 ¼ 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 ⅛ teaspoon salt in step 2.