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Serves 8 | Prep Time 15 minutes | Cook Time 45 minutes
1 Tbsp Eden Hot Pepper Sesame Oil, or to taste
1 medium onion, chopped
1 clove garlic, pressed
1/2 cup organic sweet corn, fresh or frozen
1 medium green bell pepper, chopped
30 ounces Eden Pinto Beans, 2 cans, do not drain
1 cup Eden Spaghetti Sauce
1/2 tsp ground cumin
1/2 tsp chili powder, or to taste
2/3 cup organic yellow cornmeal
2/3 cup organic whole wheat pastry flour
1 1/2 tsp non-aluminum baking powder
1/2 tsp Eden Sea Salt
2/3 cup Edensoy Original
or Edensoy Unsweetened
3 Tbsp Eden Extra Virgin Olive Oil
2 Tbsp Eden Barley Malt Syrup
or organic maple syrup
Preheat oven to 350°. To prepare filling, heat oil, sauté onions and garlic until translucent. Add remaining ingredients, sauté for 2 minutes and set aside.
Sift dry ingredients for the topping together. In a separate bowl mix liquids. Combine wet and dry ingredients.
Place filling in an oiled, deep dish, pie plate. Pour cornmeal topping gently over the top of the filling. Bake for 40 minutes.