Monday, November 14, 2011
Hope your Monday has been a good one! Did you have a nice weekend?
I baked Tamale Pie over the weekend - a tried and true recipe that several members of my family have been making forever. It's super easy, delicious, and good for you (which is different for me, I know).
Tamale Pie - makes one large (about a 7x10x3 inch casserole) or 4 small
1 red onion, chopped
3 cloves garlic, finely chopped
1 red or green pepper, chopped
2 cups pinto beans*
2 cups red kidney beans*
1/2 cup fresh cilantro, finely chopped
1 tablespoon ground cumin
1 tablespoon chilli powder
1 1/2 cups vegetable juice
* this works out to about 3 small cans of beans. I like to soak, and cook my own beans, then freeze them.
2/3 cup buttermilk
2/3 cup all purpose flour
2/3 cup cornmeal
1 teaspoon baking soda
1 egg, lightly beaten
1 tablespoon olive oil
2 red chilli peppers, finely chopped
1/2 cup cheddar or parmesan cheese, finely grated
To make the bean filling: Preheat oven to 350f/180c. In a large pot, saute onion, garlic and pepper with a little olive oil. Cook for about 5 minutes. Add the beans, cilantro, cumin, chilli powder, and vegetable juice. Cook for another 10 minutes. Pour bean mixture into one large casserole dish, or your small oven proof dishes (this is how I like to do it).
To make cornbread topping: In one medium bowl, combine all ingredients, and mix well. Like I said, it's super easy! Spoon mixture on top of each casserole dish. Pop into oven and bake for about 30 minutes for small casseroles, or about 40 minutes for the large, or until tops are golden brown.
That's it! Easy. If you try it out, I'd love to know!