Bean Tamale Pie
Yield
2 servingsPrep
30 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
green bell peppers
|
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | cup |
red kidney beans
dried, cooked, unsalted, drained* |
|
| ½ | cup |
tomato purée (passata)
|
|
| 1 | cup |
corn kernels, canned
|
|
| 1 ½ | teaspoons |
chili powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅓ | cup |
cornmeal
yellow |
|
| ¾ | cup |
water
|
|
| 1/16 | teaspoons |
salt
|
|
| ¼ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
green bell peppers
|
|
| 3E+1 | ml |
onions
chopped |
|
| 5 | ml |
vegetable oil
|
|
| 237 | ml |
red kidney beans
dried, cooked, unsalted, drained* |
|
| 118 | ml |
tomato purée (passata)
|
|
| 237 | ml |
corn kernels, canned
|
|
| 7.5 | ml |
chili powder
|
|
| 0.6 | ml |
salt
|
|
| 79 | ml |
cornmeal
yellow |
|
| 177 | ml |
water
|
|
| 0.3 | ml |
salt
|
|
| 1.3 | ml |
chili powder
|
|
Directions
Cook green pepper and onion in off in small (8-inch) frypan until tender.
Stir in beans, tomato purée, corn, 1½ teaspoons chili powder, and ⅛ teaspoon salt.
Cover and cook over low heat until flavors are blended--about 15 minutes.
Mix cornmeal, water, and 1/16 teaspoon salt.
Cook over low heat, stirring constantly, until very thick-about 3 minutes.
Spread cornmeal mush over bean mixture to form a crust.
Sprinkle ¼ teaspoon chili powder over top of crust.
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.
