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Tamale Pie

mexican, vegetarian, main course, baked

1 pound canned pinto beans
or 1 cup dried pinto beans
BASE:
3 cups water
1 cup cornmeal or polenta
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 cup grated cheddar cheese
FILLING:
1 medium onion; chopped
2 tablespoons olive oil or vegetable oil
2 cloves garlic; peeled and chopped
1 teaspoon chili powder
1 green bell pepper; chopped
1/2 cup chopped celery
1 pound (1 can) tomatoes; roughly chopped
1 cup corn, frozen; fresh off the cob
or canned, drained
1/3 cup pitted, sliced black olives
2 tablespoons chopped fresh parsley
1 cup grated cheddar cheese

If using dried beans, either soak them overnight in water to cover, or cover with water, bring to a boil, cover and let sit for an hour. Change the water, bring to a boil with 1 teaspoon. salt, and simmer till tender but not mushy, about an hour. If you get along with pressure cookers, you can save a lot of time by pressure cooking in 2 cups of water for 35 minutes at 15 pounds pressure. Otherwise, open a can. Bring the initial water to a boil, salt, and add the cornmeal gradually while stirring, to forestall lumping. Cook at a lazy simmer, stirring frequently if not constantly, for 15 minutes. Stir in the chili powder and cheese, remove from the heat and cover until needed. Heat the oil in a roomy skillet with the onion and garlic, and sauté lightly, until just beginning to darken in color. Add the chili powder, salt, celery and green pepper, and stir for a minute more. Add the tomatoes, cooked beans and corn and simmer for 5 minutes, enough to make a medium-body sauce. If necessary, thin with some of the bean cooking water. Stir in the olives and parsley and remove from heat. Oil or butter an 8- by 8-inch ovenproof pan and spread 2/3 of the cornmeal mixture on the bottom. Top with the filling, then dot or spread the rest of the cornmeal on top. Finish with the grated cheese. Bake until the filling bubbles and the cheese melts, 15 to 20 minutes, and serve hot or warm. The tamale pie alone can make a complete meal but, with the addition of a nice salad, no one need complain. NOTES : Beans, cheese, corn and a vegetable sauce combine in a Mexican-accented casserole. “Comfort food” doesn't necessarily have to mean calories, fat and lavish amounts of meat. This vegetarian casserole will satisfy any carnivore without being heavy, and goes together at very reasonable cost. 0 0 0 0 0 435 0 0 0 0 0 0 986 0 0 0 0 2470 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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