Recipe - Bean Tamale Pie

2 tablespoon Green pepper, chopped
2 tablespoon Onion, chopped
1 teaspoon Oil
1 cup Dried kidney beans; cooked
(unsalted, drained*)
One half cup Tomato puree
1 cup Wholekernel corn
1 One half teaspoon Chili powder
1/8 teaspoon Salt
1/3 cup Yellow cornmeal
Three fourths cup Water
1/16 teaspoon Salt
One fourth teaspoon Chili powder

2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 296
calories per serving

1. Cook green pepper and onion in off in small (8inch) frypan until
tender.

2. Stir in beans, tomato puree, corn, 1One half teaspoons chili powder, and 1/8
teaspoon salt.

3. Cover and cook over low heat until flavors are blendedabout 15
minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very thickabout 3
minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle One fourth teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is setabout 7
minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked
dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270
calories per serving.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini