Meals: Hot Tamale Pie  [Español/Castellano]

1 tablespoon olive oil (or water)

1 medium onion, finely chopped

1 medium yellow, red, or green bell pepper, seeded and finely chopped

2 garlic cloves, minced

1 16-ounce can unsweetened tomato sauce

½ cup black beans

1 16-ounce can pinto beans or mixed beans, drained

1 can corn or ¾-cup thawed frozen corn or 1 ear fresh corn (cut from the ear)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon fine sea salt

Pinch of cayenne pepper

3 cups water

1 cup yellow stone-ground cornmeal

1 tablespoon freshly squeeze lemon juice

1 teaspoon Dijon mustard

Preheat the oven to 350 degrees.

Heat the olive oil (or water) in a large frying pan over medium-high heat. Add the onion, bell pepper, and garlic and cook until softened, 5 to 7 minutes. Remove from the heat and stir in the tomato sauce, black and pinto or mixed beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 X 8-inch glass baking dish.

Boil the water, add the cornmeal, lemon juice, mustard, and sea salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. Makes one 8-inch square pie.

Recipes courtesy of Laura Knapp