Black Bean Tamale Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
  • Marinate in the refrigerator 2 to 12 hours.
  • Drain before using.
  • Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
  • Add the corn, toss once, then let brown very well, about 5 minutes.
  • Toss again and continue browning for a minute or two.
  • Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
  • Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
  • Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
  • The recipe may be prepared a day ahead to here.
  • Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
  • Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
  • Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
  • Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
  • Stir in 1 cup of the yogurt.
  • Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
  • Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
  • Spoon the drained black beans on top and press in lightly.
  • Sprinkle 1 1/2 cups of the cheese over the beans.
  • Add all of the corn-tomato mixture and spread into an even layer.
  • Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
  • Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
  • Sprinkle with the remaining 1/2 cup cheddar.
  • Bake about 1 hour, or until deep golden brown on top.
  • Remove from the oven and let stand for atleast 15 minutes before serving.
  • Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
  • If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Advertisement