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Posted By archives On April 5, 2010 @ 9:23 am In Beans and Legumes | 3 Comments
Recipe by “Grandpa Ron”
Submitted by Maida
2 c water
1 c fine yellow corn meal
2 tsp chili powder
1 can black beans, rinsed and drained (or about 1 1/2 c cooked dried black beans)
12 oz chunky salsa
1 diced jalapeno (or to taste)
1/2 tsp oregano
1/2 tsp cumin seeds, toasted and cracked (or just under 1/2 tsp ground cumin)
1/2 tsp coriander seeds, toasted and cracked (or under 1/2 tsp ground coriander)
2 small or 1 large carrot, chopped
(optional – add 1/2 cup of veggie burger bits or TVP that has been soaked in hot water for 10 minutes)
Prepare spices and then sauté carrots in vinegar or whatever you usually use, along with the spices. Add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer.
While the bean mixture is simmering, bring 2c water to boil with dash of salt. A little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. Continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat. (Don’t force all the corn meal into the batter if it looks done with less).
Remove batter from heat and stir in chili powder. The bean mixture should be just about cooked now. If the carrots are tender, remove bean mixture from heat.
Spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. Spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. Top with remaining half of the batter, kind of like a top and bottom crust.
Bake at 400 f for 30 min or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
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