| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
18 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Yellow, red or green bell pepper; seeded and finely chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
cn |
Unsweetend tomato sauce (16 oz) |
| 1 |
cn |
Pinto beans; rinsed and drained (16 oz) |
| 1 |
|
Ear corn; kernels cut off cob, OR |
| 3/4 |
c |
Frozen corn; thawed |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Fine sea salt |
|
pn |
Cayenne pepper |
| 3 |
c |
;water |
| 1 |
c |
Yellow stone-ground cornmeal |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Fine sea salt |
INSTRUCTIONS
Heat the olive oil in a large frying pan over medium-high heat. Add the
onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili
powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish.
Preheat the oven to 350 degrees.
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, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool
for 10 minutes before serving.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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