Title: Bean Tamale Pie
Categories: Entree Vegetarian
Yield: 2 Servings

2	tb	Green pepper, chopped
2	tb	Onion, chopped
1	ts	Oil
1	c	Dried kidney beans; cooked (unsalted, drained*)
1/2	c	Tomato puree
1	c	Whole-kernel corn
1 1/2	ts	Chili powder
1/8	ts	Salt
1/3	c	Yellow cornmeal
3/4	c	Water
1/16	ts	Salt
1/4	ts	Chili powder

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

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