Hot Tamale Pie
Source of Recipe
John Robbins' May All Be Fed: Diet for a New World
Recipe Introduction
(Delicious and Nutritious in 30 Minutes)
This irresistible tamale pie is made with beans, lots of vegetables and
spices, and a crust of cornmeal. It keeps well in the refrigerator for
up to five days. Just reheat in the oven for about 20-25 minutes and serve.
List of Ingredients
1 tablespoon olive oil (or water)
1 medium onion, finely chopped
1 medium yellow, red, or green 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
1 can corn or 3/4-cup (thawed) frozen corn (or 1 ear fresh corn)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
Pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea saltRecipe
Preheat the oven to 350 degrees
Heat the olive oil (or water) in a large frying pan over medium-high
heat. Add the onion, bell pepper, and garlic and cook until softened, 5
to 7 minutes. Remove from the heat and stir in the tomato sauce, pinto
beans, corn, chili powder, cumin, salt, and cayenne. Pour into an
8x8-inch glass baking dish.
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 heat 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.
Makes one 8-inch square pie
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