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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/17/2008 / Number of Servings: 18 |
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Directions: 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 x 8 glass
baking dish.
Preheat the oven to 350 degrees.
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, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30
minutes. Cool for 10 minutes before serving.
| Ingredients:
1 Tablespoon(s) Olive oil
1 medium Onion; finely chopped
1 medium Yellow bell pepper; seeded
2 Garlic cloves; minced
1 Can(s) Unsweetend tomato sauce 16oz
1 Can(s) Pinto beans; rinsed&drained
1 Ear corn; kernels
3/4 Cup(s) Frozen corn; thawed
1 Teaspoon(s) Chili powder
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Fine sea salt
1 Pinch(s) Cayenne pepper
3 Cup(s) Water
1 Cup(s) Yellow stone-ground cornmeal
1 Tablespoon(s) Freshly squeezed lemon juice
1 Teaspoon(s) Dijon mustard |
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