Recipe from Better Homes and Gardens New Cookbook, 11th edition
3/4 cup chopped green sweet pepper (1 medium)
1/3 cup chopped onion (1 small)
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed, drained, and slightly mashed*
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed*
1 6-ounce can vegetable juice cocktail (2/3 cup)
1/4 cup snipped fresh cilantro or parsley
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or sour milk (add 1 tablespoon vinegar or lemon juice to 1 cup milk and let stand 5 minutes)
1 4-ounce can diced green chili peppers
2 tablespoons cooking oil
1/2 cup shredded cheddar cheese
*Or use cooked beans; 1 3/4 cups equals 1 can of beans. I frequently use pinto and black beans together in this recipe.
- Grease a 10-inch quiche dish or a 2-quart square baking dish; set aside.
- In a medium skillet cook sweet pepper, onion, and garlic in the 1 tablespoon hot oil till tender but not brown. Stir in kidney beans, pinto beans, vegetable juice cocktail, cilantro or parsley, chili powder, and cumin. Heat through. Spoon bean mixture into the prepared dish.
- In a medium mixing bowl stir together the cornmeal, flour, baking soda, and salt. In another bowl combine egg, buttermilk, chili peppers, and the 2 tablespoons oil. Add to cornmeal mixture, stirring just till combined. Fold in cheese. Spread cornmeal mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree oven about 20 minutes or till golden.