Frijoles dos y chile verde tamale pie....get you some!

I made this lastnight and it is DELICIOUS -- you know...if you're into that sort of thing. I found the recipe in my Better Homes and Garden cookbook, but you can also find it online. It is very simple to make and perfect for fall cookin'. I failed, again, to take pictures during the cooking (and eating) process. I swiped this photo from the BHG website:



Ingredients:

1 can pinto beans
1 can kidney or black beans
1 c. diced bell pepper
1 4-oz can diced green chiles
1/2 of one large onion, chopped
2 minced garlic cloves
6 oz. veggie broth (I used chicken)
*cumin
*chili powder
*salt
prepared cornbread batter mixed with cilantro and shredded jack/cheddar cheese

*: I don't really bother with measurements on these types of seasonings. I know what I (and those I'm cookin' for) like so I usually add these to taste. The aroma of cumin and chili powder combined is spectacularly savory. I'm not quite as cavalier yet when it comes to my baking.

Directions:

Sautee the pepper, onion and garlic in some olive oil, until tender. Add seasoning, mix well. Let that savory aroma work its magic. Add a little bit more of this or that. Drink some wine, turn on some music. Then add the beans. Mix well, let cook for a little while. Let simmer while you prepare your favorite cornbread batter. Stir in the shredded cheese and cilantro, approximately 1/2 c. and 1/4 c. respectively. Spoon bean mixture into a greased square baking dish (app. 2 qts.). Spoon yummy cornbread batter over bean mixture, evenly. Bake in oven at 400-degrees for app. 25 minutes. Serve with dollup of sour cream and mariachis.


Enjoy!! Happy Friday. The Morrisons are off to Chattanooga this weekend for a river festival, then we're taking Little Mann to his first pumpkin patch. Geez I love the fall.