Fiesta Bean Cake

3 cups cooked Idaho small red, pinto or pink beans

½ cup chopped onion

1 garlic clove, minced

6 tbsp vegetable oil, divided

1 tbsp flour

16 oz can whole tomatoes, undrained

4 oz canned chopped green chiles

⅔ cup cornmeal

¾ tsp baking soda

½ tsp salt

1 egg, beaten

¼ cup milk

1 cup whole kernel corn, drained

1 cup grated Monterey Jack or Cheddar cheese

Drain beans well. In a large kettle, saute' onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350 degree F. oven for 30 to 35 minutes or until cornbread is done.

Print Options:

Fiesta Bean Cake