 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a recipe from an old Kentucky cookbook that I have used for so long, the cover is now missing. Preparation/Cooking times does not include time to soak/cook the dried beans (approximately 10 hours or so). So please make sure to allow time for this process. I usually just allow my beans to soak overnight and then prepare the next day. Ingredients:
1/2 lb dried beans |
1 teaspoon salt |
1 bay leaf |
1 onion, chopped |
oil, enough to saute onion |
2 cups chopped tomatoes |
1/2 jalapeno pepper |
4 garlic cloves, chopped |
1 teaspoon cumin |
2 teaspoons chili powder |
1 tablespoon parsley, chopped |
salt, to taste |
2 cups milk |
1/2 teaspoon salt |
2/3 cup cornmeal |
4 tablespoons oil or 4 tablespoons butter |
4 eggs |
Directions:
1. Soak beans in water overnight or about 8 hours.
2. Add bay leaf and 1 teaspoon salt.
3. Cook until done.
4. Add more water if necessary.
5. Cut up 1 medium onion and saute in oil.
6. Add tomatoes, 1/2 jalapeno pepper, garlic, cumin, chili powder, parsley and salt to taste.
7. Simmer for 15 minutes.
8. Combine milk and salt in saucepan.
9. Heat to almost boiling and add cornmeal gradually, stirring constantly. When mixture has thickened, remove from heat.
10. Stir in oil and eggs.
11. Turn bean and tomato mixture into greased skillet or 1 1/2-quart baking dish.
12. Cover with cornmeal mixture.
13. Bake in 350-degree oven for 30 minutes until firm and golden.
|
|