1 tablespoon olive oil
1 medium onion,
1 medium yellow, red, or green bell pepper, seeded
and finely chopped
2 garlic cloves, minced
1 16-oz. can
unsweetened tomato sauce
1 16-oz. can pinto beans, rinsed and
1 ear corn, kernels cut off the cob, or 3/4 cup thawed
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
1 cup yellow stone-ground cornmeal
1 tablespoon freshly
squeezed lemon juice
1 teaspoon Dijon mustard
fine sea salt
- Heat the olive oil in
a large frying pan over medium-high heat. Add the onion bell pepper,
and garlic and cook until softened, 6 to 8 minutes.
from the heat and stir in the tomato sauce, pinto beans, corn, chili
powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass
- Preheat oven to 350°. Boil the water, add the
cornmeal, lemon juice, 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 minutes.
- Spread the cooked cornmeal over the
bean mixture. Bake for 30 minutes.
- Cool for 10 minutes before
Makes 8-inch square pie.
Your question and comments are welcome