Wednesday, May 13, 2015

Tamale Pie

I. 2 c. Cooked pinto beans
2 c. Cooked kidney beans
3 tbsp. Tomato paste
2 tbsp. Chile powder
II. 1 tbsp. Virgin olive oil
1/2 c. Onion (chopped)
3 Cloves garlic
1/2 Green pepper (diced)
1/4 c. Cilantro or parsley
1/4 c. Olives (sliced)
1/2 c. Fresh corn
1 lg. Stalk celery
III. 1 1/2 c. Corn meal
2 1/2 c. spring water
1/2 tsp. Chile powder
1 tsp. Light salt
   1. Combine dry beans and cook in spring water until tender. This will make approximately 4 cups of cooked beans.
   2. Saute group II and add to group I. Simmer slowly for 30 minutes.
   3. Stir group III and cook in a heavy skillet. Bring to a boil, stirring constantly and remove from the heat.
   4. Pour bean mixture into a deep baking dish (8x9); spread batter by spoonful on top of beans. Bake in a pre-heated oven at 350 degrees F. for 40 minutes.
   This can also be made with lean ground beef or lean ground pork.

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