Black Bean Cornmeal Pie Food

BLACK BEAN TAMALE PIE

Steps:

• In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
• Marinate in the refrigerator 2 to 12 hours.
• Drain before using.
• Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
• Add the corn, toss once, then let brown very well, about 5 minutes.
• Toss again and continue browning for a minute or two.
• Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
• Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
• Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
• The recipe may be prepared a day ahead to here.
• Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
• Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
• Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
• Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
• Stir in 1 cup of the yogurt.
• Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
• Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
• Spoon the drained black beans on top and press in lightly.
• Sprinkle 1 1/2 cups of the cheese over the beans.
• Add all of the corn-tomato mixture and spread into an even layer.
• Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
• Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
• Sprinkle with the remaining 1/2 cup cheddar.
• Bake about 1 hour, or until deep golden brown on top.
• Remove from the oven and let stand for atleast 15 minutes before serving.
• Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
• If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.

BLACK BEAN AND TAMALE PIE

Steps:

• Brown ground beef and drain.
• In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
• Let simmer on medium for 10 minutes.
• Pour into a deep dish pie pan.
• Spoon muffin mix over the filling covering evenly.
• Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
• Garnish with Salsa, shredded cheese, sour cream.

BLACK BEAN PIE

Steps:

• Heat oven to 325 degrees.
• In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
• Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
• Reduce heat to low and simmer for 15 minutes.
• Spoon half of the mixture into one of the pie crusts lining a pie plate.
• Cover with half of the cheese.
• Spoon remaining bean mix on top and then the rest of the cheese.
• Cover with second pie crust.
• Bake for 1 hour.

BLACK BEAN PIE

Steps:

• 1. Preheat oven to 375. Mix up cornmeal, buttermilk, egg, baking soda, 1 cup of cheese and oil. If using an iron skillet, put it in the oven to warm too.
• 2. While oven heats, brown ground meat, mixing in onions and bell peppers as you get them chopped up. Add the taco seasoning. When the meat is done, mix in the black beans, olives and salsa and set aside.
• 3. Pour bread batter into greased 10-inch iron skillet or other baking dish. Bake for 5-6 minutes.
• 4. Spoon bean mixture into center of crust, leaving a 1/2 inch edge. Bake for 15-18 minutes. Top with remaining cheese and bake for another couple of minutes to melt the cheese. Slice and serve with guacamole and sour cream!

BLACK BEAN TAMALE PIE

Steps:

• In a skillet, saute onions and green pepper in oil.
• Add ground turkey and continue cooking until turkey is cooked through.
• Remove from heat and stir in beans, tomato sauce and taco seasoning.
• In a med bowl, combine cornmeal, sugar and salt.
• Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
• Grease 9" pie pan and press cornmeal into the bottom and sides.
• Spoon turkey and bean mixture into crust.
• Bake at 350° for about 25 minute.
• Sprinkle with cheese and bake for 3-5 more minute.
• Remove from oven and let stand 5 minute.

BLACK BEAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
• Bake in preheated oven for 45 minutes, or until crust is golden.

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST

Steps:

• Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
• For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
• Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
• Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
• Spoon the mixture into prepared baking dish.
• To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
• Add in melted butter, milk and egg; stir until JUST combined.
• Add in grated cheese and chili peppers.
• Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
• If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
• Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.