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Bean Tamale PieRecipe : Bean Tamale Pie
Procedure :
2 tb Green pepper, chopped 2 tb Onion, chopped 1 ts Oil 1 c Dried kidney beans; cooked -(unsalted, drained*) 1/2 c Tomato puree 1 c Whole-kernel corn 1 1/2 ts Chili powder 1/8 ts Salt 1/3 c Yellow cornmeal 3/4 c Water 1/16 ts Salt 1/4 ts Chili powder 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 296 calories per serving 1. Cook green pepper and onion in off in small (8-inch) frypan until tender. 2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder, and 1/8 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 1/4 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 1/8 teaspoon salt in step 2. About 270 calories per serving. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 ----- |
