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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1/2 cup butter, softened |
1 1/2 cups cornmeal |
1 cup all-purpose flour |
1 teaspoon cumin |
1/4 teaspoon salt |
2 1/2 cups water |
1 (14 ounce) can kidney beans, drained |
2 cloves garlic, minced |
1/4 teaspoon salt |
1 (14 ounce) can tomato sauce |
1 teaspoon dried oregano |
1/2 teaspoon allspice |
1 hot chili pepper, seeded and minced |
1 sweet green pepper, diced |
1 onion, chopped |
Directions:
1. In bowl beat butter until creamy; beat in cornmeal, flour, cumin and salt until blended.
2. Gradually beat in water; set aside.
3. FILLING: In bowl combine beans garlic salt tomato sauce oregano allspice hot chili pepper green pepper and onion.
4. Spread half of the cornmeal batter in greased 8 cup (2 L) shallow casserole.
5. Spread with bean mixture; spread remaining batter over top Bake in 325 degree oven for about 1 hour or untill batter has set.
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