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1 Tablespoon Olive Oil
1 Onion, finely chopped
1 Yellow, Red or Green Bell Pepper, seeded and finely chopped
2 Garlic Cloves, minced
1 can Un-sweetend Tomato Sauce (16 oz)
1 can Pinto Beans, rinsed and drained (16 oz)
1 Ear Corn kernels cut off cob, Or 3/4 c Frozen Corn, thawed
1 teaspoon Chili powder
1 teaspoon Ground Cumin
1/2 teaspoon Fine Sea Salt
Pint Cayenne Pepper
3 cup Water
1 cup Yellow stone-ground Cornmeal
1 Tablespoon Freshly squeezed Lemon Juice
1 teaspoon Dijon Mustard
1/2 teaspoon Fine Sea Salt
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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.
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