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Thread: Pueblo Pie

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    Deal GURU
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    Default Pueblo Pie

    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 tsp chili powder
    2 tsp cumin
    1/2 tsp fine sea salt
    1/2 tsp cayenne pepper
    3 cups water
    1 cup yellow stone-ground cornmeal
    1 Tablespoon lemon juice
    1 tsp dijon mustard
    1/2 tsp fine sea salt
    shredded mozzerella cheese

    Directions
    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 min.

    Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

    Cool for 10 min before serving.

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