GROUP I
2 c Cooked AM 7 Bean & Barley
3 tb Water
1 tb Tomato paste
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Cumin
1 ts Chili powder
2 tb Vegetable oil
1/2 c Chopped onion
1 ts Sea salt (optional)
1/4 c Sliced ripe olives
1/2 c Canned corn
1/2 Bell pepper, chopped
1/4 c Chopped parsley
1/2 c Chopped celery
GROUP II
2 1/2 c Cold water
1 1/2 c AM Cornmeal
1 ts Sea salt (optional)
1/2 ts Chili powder
1/4 c Grated cheese
Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet,
saute onion in oil and combine all Group I ingredients. Let these cook
over medium heat; if the beans were hot to begin with, no more than five
minutes cooking is needed. Stir constantly to prevent sticking.
Adjust seasonings to taste. Combine the ingredients of Group II except
for cheese in a heavy pan, and cook over medium heat until cornmeal
thickens and comes to a boil, stirring constantly. Oil a 8″ x 8″ pan and
spread 2/3 of the cornmeal mixture over the bottom and sides. Pour the
bean mixture into the cornmeal crust and spread rest of cornmeal mix on
top.
Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
minutes or until golden brown.
Yields
1 Recipe
