Recipe: Bean Tamale Pie (meatless, skillet meal, serves 2)

BEAN TAMALE PIE

FOR THE BEAN MIXTURE:
2 tablespoons green pepper, chopped
2 tablespoons onion, chopped
1 teaspoon oil
1 cup dried kidney beans, cooked, unsalted, drained*
1/2 cup tomato puree
about 1 cup (half of a 10-ounce package) frozen whole-kernel corn
1 1/2 teaspoons chili powder
1/8 teaspoon salt
FOR THE CORNMEAL TOPPING:
1/3 cup yellow cornmeal
3/4 cup water
1/16 teaspoon salt
1/4 teaspoon chili powder

TO PREPARE THE BEAN MIXTURE:
Cook green pepper and onion in oil in small (8-inch) frying pan until tender.

Stir in beans, tomato puree, corn, 1 1/2 teaspoons chili powder, and 1/8 teaspoon salt. Cover and cook over low heat until flavors are blended, about 15 minutes.

TO PREPARE THE CORNMEAL TOPPING:
Mix cornmeal, water, and 1/16 teaspoon salt. Cook over low heat, stirring constantly, until very thick-about 3 minutes.

Spread cornmeal mush over bean mixture to form a crust. Sprinkle 1/4 teaspoon chili powder over top of crust.

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.

Makes 2 servings of about 1 cup filling and 1/3 cup cornmeal mush
each
Source: USDA