Hot Tamale Pie
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium yellow, red, or green bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 16-oz. can unsweetend tomato sauce
- 1 16-oz. can pinto beans, rinsed and drained
- 1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- pinch of cayenne pepper
- 3 cups water
- 1 cup yellow stone-ground cornmeal
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
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Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish. Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. Makes 8-inch square pie. |
