2 tbsp green pepper, chopped
2 tbsp onion, chopped
1 tsp oil
1 cup dried kidney beans, cooked (unsalted, drained
1/2 cup tomato puree
1 cup whole-kernel corn
1 1/2 tsp chili powder
1/8 tsp salt
1/3 cup yellow cornmeal
3/4 cup water
1/16 tsp salt
1/4 tsp chili powder
Directions
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 (8-inch) frypan until
tender.
2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder,
and 1/8 teaspoon salt.
3. Cover and cook over low heat until flavors are blended--about 15
minutes.
4. Mix cornmeal, water, and 1/16 teaspoon salt.
5. Cook over low heat, stirring constantly, until very thick-about 3
minutes.
6. Spread cornmeal mush over bean mixture to form a crust.
7. Sprinkle 1/4 teaspoon chili powder over top of crust.
8. Cook over low heat, with lid ajar, until topping is set--about 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 * Meal-Master format courtesy of Karen
Mintzias
Servings: 2 servings
Bean Tamale Pie Recipe brought to you by Recipe Ideas
Categories: Bean; Dessert; Mexican; Pie
The History of Recipes
We are able to follow the history of written recipes far back into distant history, at least as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient records were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move on, we find a couple of interesting books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new herbs and spices led to an increase in recipe publications, most of which still exist in academic collections. During the following few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and as a result the best cooks and their recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cookbooks are in great demand, mostly due to increased literacy, people having more leisure time and disposable income. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bean Tamale Pie recipe.
