This substantial pie is delicious served hot or cold. You can also make it with mashed black beans and smoked cheddar cheese.
1-1/4 cups boiling water
2 cups cornmeal
Preheat the oven to 250 degrees F. Pour the boiling water over the cornmeal to moisten it thoroughly. When cool, press the mixture into a 9-inch pie pan to form a crust about 1/4 inch thick. Build up the crust to prevent the filling from cooking over. Bake for 45 minutes or until the crust is dry and cracked and lightly browned.
3 cups soft-cooked pinto beans, mashed
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
2 cloves garlic, finely minced
1/2 to 1 teaspoon hot sauce (optional)
1-1/2 cups tomato salsa, canned or homemade
1 medium onion, sliced
1 medium green pepper, chopped
1 can (4 ounces) green chilies, chopped
1/2 to 3/4 cup Monterey Jack cheese, grated
Turn the oven to 350 degrees F. Season the pinto beans with cumin, oregano, salt, garlic, and hot sauce (or not) to your taste. Spoon the beans into the crust and spoon the salsa on top. Add a thick layer of sliced onions, green pepper, and chopped green chilies. Top with cheese. Bake for about 45 minutes, or until the cheese bubbles. Allow to set a few minutes before cutting.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.