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| 2 Dose | Black beans/kidney beans |
| 2 Tasse | onions chopped |
| 1 1/2 Tasse | tomatoes chopped |
| | {canned tomatoes work, just |
| | Drain them} |
| 1/4 Tasse | Salsa {I use hot} |
| 1 gross | green Pepper |
| 1 Tasse | Corn kernels frozen |
| 1 Teelöffel | cumin |
| 2 Teelöffel | chilli |
| 1 Teelöffel | Or more mixed herbs {i |
| | Cheated & used Mrs. Dash} |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | flour |
| 3/4 Tasse | cornmeal |
| 3/4 Tasse | skim milk |
| 2 Teelöffel | baking powder |
| 1 Prise | salt |
| 2 Teelöffel | sugar |
| 1 Prise | Chili pepper |
| 1 | egg white |
| 1/2 Tasse | Corn kernels |
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Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready.
{Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white}
Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes.
I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side.
S.Smith34, TXFT40A@Prodigy. Com using Mmconv.
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