Bean Tamale Pie
2 tablespoons green pepper, chopped
1 1/2 teaspoons chili powder
2 tablespoons onion, chopped
1/8 teaspoon salt
1/3 cup yellow cornmeal
1 teaspoon oil
1 cup dried kidney beans, cooked, unsalted, drained *
3/4 cup water
1/16 teaspoon salt
1/4 teaspoon chili powder
1/2 cup tomato puree
about 1 cup (1/2 of a 10-oz package) frozen whole-kernel corn
Cook green pepper and onion in oil in small (8-inch) skillet until tender. Stir in beans, tomato puree, corn, chili powder, and 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 1/4 teaspoon chili powder over top of crust. Cook over low heat, with lid ajar, until topping is set, about 7 minutes. Makes 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each.
* Note: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans. Omit the 1/8 teaspoon salt.