1 tb Olive oil
1 md Onion — finely chopped
1 md Yellow, red or green bell
-pepper — seeded and finely -chopped 2 Garlic cloves — minced
1 cn Unsweetend tomato sauce (16
-oz) 1 cn Pinto beans — rinsed and
-drained (16 oz) 1 Ear corn — kernels cut off
-cob, OR 3/4 c Frozen corn — thawed
1 t Chili powder
1 t Ground cumin
1/2 ts Fine sea salt
pn Cayenne pepper 3 c — water
1 c Yellow stone-ground cornmeal
1 tb Freshly squeezed lemon juice
1 t Dijon mustard
1/2 ts 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. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. 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, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNE’s recipe files