2 Bean Tamalie Pie

Justine clued me in to this recipe on Definitely Not Martha a few years ago. Since then it has appeared several times, each recurrence changing slightly, never once disappointing!

Tamale Bean Pie
adapted from Definitely Not Martha

1 Green Pepper, chopped
1 Onion, chopped
3 Cloves Garlic, diced
1 Tbsp Olive Oil
2 16 oz dried Kidney Beans, prepared (2 cans) rinsed and slightly mashed
8 oz Navy Beans, prepared (1 can) rinsed and slightly mashed
1 C salsa (I used my frozen salsa from last summer & added 2 Tbsp tomato paste)
3 Jalapeños, diced
1 Tbsp Chili Powder
2 Tsp Cumin
1 Tsp Mombasa
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 small boxes of corn muffin mix, prepared according to directions
1/2 C Shredded Cheddar
1/4 C Fresh Cilantro, chopped

Grease 9×13″ pan, set aside. In a skillet cook onion, garlic and green pepper in oil until tender. Add spices, beans, salsa and jalapeños. Heat thoroughly, dump into pan. Preheat oven to 400, make corn muffin mix according to package, adding cheese and cilantro, stirring until combined. Spoon over mixture (grate more cheese on top) and bake uncovered for 25 minutes or until golden.
I make this slightly bigger than the original recipe so that I can freeze it. Makes 8 servings and reheats really well!
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