| 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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””