| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Meatless | 2 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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