-BEAN FILLING-
2 tb Canola or olive oil
2 ts Ground cumin
1 Onion, finely diced
1/2 Green pepper, finely diced
1/2 Red bell pepper,finely diced
2 (1-3) Hot red or green
Peppers, finely diced
1 15 oz. can diced tomatoes,
With juice
1 15 oz can black beans,
Rinsed and drained
2 tb Chopped fresh cilantro
(optional)
Salt and pepper to taste
-CORN BREAD TOPPING-
1 c Yellow cornmeal
3/4 c All-purpose flour
2 tb Sugar
2 ts Baking powder
1 ts Salt
1 c Skim or low-fat milk
2 Egg whites
2 tb Canola or vegetable oil
Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large
ovenproof nonstick or cast iron skillet over medium-high heat. Stir in
cumin. Add onion, bell peppers and hot peppers and saute until onion is
translucent, about 3-5 minutes. Then add tomatoes and juice, black beans
and cilantro, if using. Cook for 1 minute more. Remove from heat. Season
with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl,
combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place
milk in a large glass measuring cup. Add egg whites and oil to milk and mix
well. Pour into flour mixture and stir just until moistened. Batter will
be lumpy. Spread batter as evenly as possible over beans in skillet. Bake
for about 20-25 minutes, or until top is golden and firm. Let stand for
about 5 minutes before serving the pie server or spoon.
Yields
4 Servings
