Recipe ingredients
- 1 tablespoon olive oil
- 1 med. onion finely chopped
- 1 med. yellow, red or green bell pepper, seeded and finely chopped
- 4 garlic cloves
- 1 jalapeno pepper
- 1 16-oz can unsweetened tomato sauce
- 1 16-oz can black beans
- 1 16-oz can of corn
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cayenne pepper
- 3 cups water
- 1 cup yellow stone-ground cornmeal
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine sea salt
- Shredded mozzerella cheese
Recipe method
- Heat the oil in a large frying pan over medium-high heat.
- Add the onion, pepper and garlic and cook until softened, 6-8 minutes.
- Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
- Stir and mash the beans some to make a thicker consistancy. Pour into a 8 x 8 inch glass baking dish.
- Sprinkle a layer of mozzerella cheese on top of mixture. Preheat the oven to 350 F.
- Boil water, add cornmeal, lemon, mustard and 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.
Other thanksgiving recipes:
Pueblo pie recipe
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