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 can follow the history of written recipes far back into the distant past, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these early cook books were just simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to historians is a collection of clay tablets in 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 making people feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used many different herbs and spices, including many that are still in use today like thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new culinary ideas caused an eruption in manuscripts on cookery, many of which are kept safe in private libraries. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Bean Tamale Pie recipe.
