Tuesday, November 6, 2012


Red Bean Picadillo in a Polenta Crust



Add 1 cup Bob's Red Mill Corn Grits Polenta to 3 cups boiling water. Simmer until thickened and spread in pie plate.


Chop and simmer in broth or water 1 onion, 1 red pepper, 1 green pepper, 1 eggplant or zucchini.  Add 2 cans rinsed red kidney beans and 8 oz tomato sauce. 

Season with 2 tsp chili powder, 1 tsp garlic salt, 1/2 tsp ground cumin, 1/2 tsp cinnamon, and cayenne pepper .  Stir in 1/4 cup pimento stuffed olives and 1/4 cup raisins. 

Spoon hot spicy bean sauce into Polenta crust and serve with steamed greens. 

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