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| 2 Tasse | Cooked Am 7 Bean & Barley |
| 3 Esslöffel | water |
| 1 Esslöffel | tomato paste |
| 1/4 Teelöffel | onion powder |
| 1/4 Teelöffel | garlic powdered |
| 1/4 Teelöffel | cumin |
| 1 Teelöffel | chilli powder |
| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | onion chopped |
| 1 Teelöffel | sea salt optional |
| 1/4 Tasse | ripe olives sliced |
| 1/2 Tasse | corn canned |
| 1/2 | Bell pepper chopped |
| 1/4 Tasse | parsley chopped |
| 1/2 Tasse | celery chopped |
| 2 1/2 Tasse | water cold |
| 1 1/2 Tasse | Am Cornmeal |
| 1 Teelöffel | sea salt optional |
| 1/2 Teelöffel | chilli powder |
| 1/4 Tasse | cheese grated |
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Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute onion in oil and combine all Group I ingredients. Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed. Stir constantly to prevent sticking.
Adjust seasonings to taste. Combine the ingredients of Group Ii except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread 2/3 of the cornmeal mixture over the bottom and sides. Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top.
Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30 minutes or until golden brown.
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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