Tamale pie (am)

Yield: 1 Recipe

Measure 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

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

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