| 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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