Hot Tamale Pie
From May All Be Fed, John Robbins, William Morrow and Company, 1992.
ISBN 0-688-11625-6.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 medium bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 16-ounce can unsweetened tomato sauce
- 1 16-ounce can pinto beans, rinsed and drained
- 3/4 cup frozen corn, thawed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 cups water
- 1 cup yellow cornmeal
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Directions
Heat the olive oil in a large frying pan over medium-high heat.
Add the onion, bell pepper and garlic and fry until softened.
Remove from the heat and stir in the tomato sauce, beans,
corn, chili powder, cumin, 1/2 teaspoon salt, and cayenne. Pour
into an 8-by-8 glass baking dish. Preheat the oven to 350F.
Boil the water, add the cornmeal, lemon juice, mustard and salt
in a large saucepan, and stir until mixed. Bring to a boil over
medium-high heat, then immediately reduce the heaat to low and simmer,
stirring often, until thickened, 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for
30 minutes. Cool for 10 minutes before serving.
Jim Plank
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