Vegetarian Tamale Pie

1 pound canned pinto beans

OR

1 cup dried pinto beans

BASE

3 cups water

1 cup cornmeal or polenta

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 cup grated Cheddar cheese

FILLING

1 medium onion, chopped

2 tablespoons olive oil or vegetable oil

2 cloves garlic, peeled and chopped

1 teaspoon chili powder

1 green bell pepper, chopped

1/2 cup chopped celery

1 1-pound can tomatoes, roughly chopped

1 cup corn, frozen or canned drained

1/3 cup pitted, sliced black olives

2 tablespoons chopped fresh parsley

1 cup grated Cheddar cheese

        1. If using dried beans, either soak them overnight in water to cover, or cover with water, bring to a boil, cover and let sit for an hour. Change the water, bring to a boil with 1 teaspoon. salt, and simmer till tender but not mushy, about an hour.

2. Bring the initial water to a boil, salt, and add the cornmeal gradually while stirring, to forestall lumping. Cook at a lazy simmer, stirring frequently if not constantly, for 15 minutes. Stir in the chili powder and cheese, remove from the heat and cover until needed.

3.     Heat the oil in a roomy skillet with the onion and garlic, and sauté lightly, until just beginning to darken in color. Add the chili powder, salt, celery and green pepper, and stir for a minute more. Add the tomatoes, cooked beans and corn and simmer for 5 minutes, enough to make a medium-body sauce. If necessary, thin with some of the bean cooking water. Stir in the olives and parsley and remove from heat.

4.          Oil or butter an 8- by 8-inch ovenproof pan and spread 2/3 of the cornmeal mixture on the bottom. Top with the filling, then dot or spread the rest of the cornmeal on top. Finish with the grated cheese. Bake until the filling bubbles and the cheese melts, 15 to 20 minutes, and serve hot or warm.

Servings: 4

Serving Ideas: Serve with a tossed salad.

Suggested Wine: Pair with Sauvignon blanc or Beaujolais.