Black Bean Tamale Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
- 48 ounces black beans (rinsed and drained if using canned)
- 1⁄2 cup dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3 cups corn kernels (fresh or thawed frozen corn kernels)
- 1 jalapeno pepper, minced with the seeds
- 1 garlic clove (large, minced or crushed through a press)
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 5 1⁄4 cups water
- 1 1⁄2 cups tomatoes (peeled, seeded, and coarsely chopped(fresh or canned)
- 1 cup scallion, sliced
- 1⁄2 cup cilantro, chopped
- 2 cups yellow cornmeal (coarse)
- 1 1⁄2 cups low-fat plain yogurt
- 2 cups sharp cheddar cheese (coarsely grated)
- 1⁄2 cup tomato sauce
-
For Serving (optional)
- sour cream
- black olives
- radish
- fresh cilantro stem
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.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.