Preparation / Directions:
1/3 cup chopped onion 2 cloves minced garlic 1 cup
finely chopped green peppers 1 Tablespoon oil 2
Tablespoon tomato paste 1 teaspoon chili powder 1/2
cup water 3 cups cooked, mashed kidney or pinto beans
1/4 cup sliced w/wo pimiento green olives 3 Tablespoos
minced fresh parsley 1 recipe (see next recipe) Tamale
Pie Crust 1/2 cup grated cheddar cheese
1. Saute the onions, garlic and green pepper in the
oil in a large, nonstick skillet until the vegetables
are softened.
2. Stir in the tomato paste and chili powder, then
add the water, beans, olives, parsley and pepper.
Simmer the mixture, stirring it, until it is heated
through.
3. Grease an 8-inch baking dish and spred the bean
mixture in it evenly.
4. Prepare 1 recipe of the Tamale Pie Crust (recipe
follows).
5. Spread the batter over the bean mixture, top
with the cheese, and bake the pie, uncovered at 400 F
for 20 minutes, or until the dough rises and is golden
brown.
TAMALE PIE CRUST
1 cup yellow stone ground cornmeal 1 Tablespoon flour
1/4 teaspoon salt 1 1/2 teaspoons baking powder 1
lightly beaten egg 1/2 cup skim or low fat milk 2
Tablespoos oil 2 Tablespoon chopped green chilies
1. In a medium bowl, combine the corn meal, flour,
salt and baking powder. Add the egg, milk, oil and
green chilies, and stir the mixture just to combine
the ingredients. Top the Meatless Tamale Pie with the
crust, and bake at 400 F for 20 minutes.
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