Two-Bean Tamale Pie
From the Kitchen of Char, MS
This mildly-seasoned kidney bean and pinto bean casserole is
topped with a crusty cornbread hat. *smile* Serve with
your favorite salsa and sour cream.
1 medium green bell pepper, chopped (3/4 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, minced
1 TBS. olive oil
1 15-ounce can kidney beans, rinsed, drained and
slightly mashed
1 15-ounce can pinto beans, rinsed, drained and
slightly mashed
1 6-ounce can (2/3 cup) vegetable juice cocktail
(I use tomato paste and water with seasonings)
1/4 cup snipped cilantro or parsley
1 tsp. chili powder
1 tsp. ground cumin
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 tsp. baking soda
1/4 tsp. sea salt
1 egg
1/2 cup buttermilk
1 4-ounce can chopped green chili peppers
2 TBS. olive oil
1/2 cup shredded cheddar cheese (2 ounces)
Grease a 10-inch quiche dish or a 2-quart square
baking dish; set aside. In a medium skillet cook
green pepper, onion, and garlic in 1 TBS. olive
oil until tender but not brown. Stir in the kidney
beans, pinto beans, vegetable juice cocktail,
cilantro or parsley, chili powder, and cumin.
Heat through. Spoon the bean mixture in prepared baking
dish.
In a medium bowl stir together the cornmeal, flour,
baking soda, and sea salt. Combine egg, buttermilk,
green chili peppers, and 2 TBS. olive oil. Add to
cornmeal mixture, stirring just until combined.
Fold in cheese.
Spread cornmeal mixture evenly over the top of the
bean mixture. Bake, uncovered, in a 400 degree
oven about 20 minutes or until golden brown.
Makes 6 servings.
