Wednesday, October 24, 2018
Bean, Corn and Tamale Casserole
This recipe is called a “pie” but my polenta crust never really became as firm as I thought it would -- it was still good. It ended up being more of a casserole with a cornmeal layer on the bottom -- kind of like chili and cornbread all in one dish – pretty convenient if you ask me!
For advanced prep, you can make the vegetable mixture, without the corn, a day or two ahead. Add corn just before baking.
Bean, Corn and Tamale Pie (Casserole)
Recipe from Thanksvegan Cookbook
1 large green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 and 1/2 tablespoons olive oil
3/4 cup chopped pitted black olives
3 and 1/2 cups whole canned tomatoes, with some of their juice
1 and 1/2 tablespoons chili powder, or to taste
1/4 teaspoon red pepper sauce, optional (I used a bit of cayenne)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 and 1/2 cups cooked kidney or pinto beans
2 and 1/2 cups whole kernel corn
1 and 1/2 cups cornmeal
4 and 1/2 cups water, divided
3/4 teaspoon salt
1/2 cup breadcrumbs optional **I toped casserole with shredded vegan cheddar
cheese mixed with panko bread crumbs and a bit of oil then
at the end of cooking, broiled a few minutes.
In 10” or 12” skillet, heat the oil and sauté the green pepper and onion until onion is translucent and green pepper is soft, stirring occasionally. Add garlic and sauté one minute. Add tomatoes, breaking them up with a wooden spoon.
Add the beans, and mash them coarsely with a potato masher. Add olives, chili powder, pepper sauce, salt and pepper. Add enough juice from tomatoes to create a stew-like mixture that is moist, but not too soupy. Reduce heat and simmer, covered 15 minutes.
Meanwhile, boil 2 and 1/4 cups water in a 2 quart saucepan. Mix cornmeal with 1 and 1/2 cups cold water and 3/4 teaspoon salt. Add to boiling water, stirring constantly. Cook, stirring frequently over medium heat until thickened, about 15-20 minutes.
Preheat oven to 350 degrees.
***mix together vegan cheese and panko with a bit of oil – if using as topping.
Oil a 13 x 9 x 2 baking dish and spread the cooked cornmeal over its bottom and sides.
Add the corn kernels to the vegetable mixture, stir well, and spoon into the crust. Sprinkle with breadcrumbs, if desired. Bake 30 minutes.