Tamale Pie 2
Submitted by: Courtney
Recipe by: adapted from From John Robbins’ May All Be Fed: Diet for a New
World
This tamale pie is made with beans, lots of vegetables and spices, and a
crust of cornmeal. It keeps well in the refrigerator for up to five days. Just
reheat in the oven for about 20-25 minutes and serve. Makes one 8-inch square
pie.
- 1 tablespoon water
- 1 medium onion, finely chopped
- 1 medium yellow, red, or green bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 16-ounce can unsweetened tomato sauce
- 1 16-ounce can pinto beans, rinsed and drained
- 1 can corn or 3/4-cup (thawed) frozen corn (or 1 ear fresh corn)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- Pinch of cayenne pepper
- 3 cups water
- 1 cup yellow stone-ground cornmeal
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
Preheat the oven to 350 degrees
Heat the water in a large frying pan over medium-high heat. Add the onion,
bell pepper, and garlic and cook until softened, 5 to 7 minutes. Remove from the
heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt,
and cayenne. Pour into an 8x8-inch glass baking dish.
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,
3 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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