| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish | 8 | Servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 1 | lb | Ground beef |
| 2 | tb | Chili powder |
| 2 | tb | Sugar |
| 2 | ts | Salt; divided |
| 1/2 | ts | Oregano, crushed |
| 3 1/3 | c | Drained, cooked beans pinto, red or pink beans |
| 29 | oz | Canned tomatoes |
| 6 | oz | Tomato paste |
| 2 1/4 | oz | Sliced ripe olives |
| 5 | c | Water, divided |
| 1 | c | Yellow corn meal |
INSTRUCTIONS
Saute onion in oil until tender. Add ground beef and brown, breaking apart with fork. Add chili powder, sugar. 1 teaspoon salt, oregano, beans, tomatoes, tomato paste, olives and 1/2 cup water; simmer 1 hour. Combine corn meal with 1/2 cup water. Bring remaining 4 cups water to boil. Add 1 teaspoon salt and corn meal; cook 10 minutes or until thickened. Spread half of corn meal mixture in bottom of deep 2-1/2 to 3-quart baking dish. Add bean mixture; spread remaining corn meal mixture over beans. Bake at 350 F. 20 to 30 minutes or until thoroughly heated. Sprinkle with cheese; bake 5 minutes longer. Makes 8 servings. Recipe can be halved. Tip: For zippy flavor add 1 minced clove garlic and 1/4 teaspoon ground cumin. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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