Tamale pie (am)
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked AM 7 Bean & Barley |
| 3 | tablespoons | Water |
| 1 | tablespoon | Tomato paste |
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Cumin |
| 1 | teaspoon | Chili powder |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Sea salt (optional) |
| ¼ | cup | Sliced ripe olives |
| ½ | cup | Canned corn |
| ½ | Bell pepper, chopped | |
| ¼ | cup | Chopped parsley |
| ½ | cup | Chopped celery |
| 2½ | cup | Cold water |
| 1½ | cup | AM Cornmeal |
| 1 | teaspoon | Sea salt (optional) |
| ½ | teaspoon | Chili powder |
| ¼ | cup | Grated cheese |
Directions
GROUP I
GROUP II
Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute onion in oil and combine all Group I ingredients. Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed. Stir constantly to prevent sticking.
Adjust seasonings to taste. Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread ⅔ of the cornmeal mixture over the bottom and sides. Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top.
Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30 minutes or until golden brown.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias