[recipe] Mexican Bean Bake

[Guest guest]

This is a recipe I got from a set of vegetarian recipe

index cards called Hawaiian Vegetarian Recipes.

They were a wonderful and thoughtful gift to me back

in the 1980s when I lived in Hawaii and was just

learning how to cook.

This is super easy so give it a try for some delicious

food to celebrate Cinco de Mayo.

 

Mexican Bean Bake

 

1 medium onion, chopped

1 clove garlic, minced

4 Tbs olive oil

1 Tbs flour

1 can (16 oz) red kidney beans, drained

1 can (14.5 oz) diced tomatoes

1 can (4oz) mild green chilies, diced

Several dashes of tobasco sauce

 

2/3 cup yellow corn meal

3/4 tsp salt

1/4 tsp baking soda

1 egg, beaten

1/2 cup milk

1/4 cup olive oil

1 can (12 oz) Mexican-style whole kernel corn, drained

1 cup shredded cheddar cheese

 

Cook onion and garlic in oil until soft. Add flour and mix well.

Add beans, tomatoes and chilies. Stir and cook until bubbly and

add a few dashes of tobasco sauce to suit your taste.

Remove from heat. Combine cornmeal, salt, soda, egg, milk,

oil and corn. Pour 2/3 of mixture into a greased 9x13 pan.

Sprinkle with cheese. Spoon bean mixture over cornmeal.

Spoon remaining cornmeal mixture around edge.

Bake at 350 degrees for 35 minutes ot until cornbread is done.

Serves 6

 

~ PT ~