2 c. cooked pinto or kidney beans
1 tbsp. tomato paste
3 tbsp. water
2 tbsp. oil
1/2 c. chopped onion
1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt
1/4 c. sliced ripe olives
1/2 c. corn
1/2 green pepper, chopped
1/4 c. chopped parsley
1/2 c. chopped celery

GROUP II:

2 1/2 c. cold water
1 1/2 c. corn meal
1 tsp. salt
1/2 tsp. chili powder
1/4 c. grated cheese

Grind beans in a blender or food mill, combine the tomato paste with the water, then set these aside while you saute the onion in oil. Combine all the Group I ingredients and let them cook over medium heat, stirring to prevent the beans from sticking.

Next combine all the ingredients in Group II, except the cheese, in a heavy skillet, and cook on medium heat stirring constantly, until the cornmeal thickens and comes to a boil then spread 2/3 of the cornmeal mixture over the bottom and sides of a greased 8 x 8 inch pan. Pour the mixture of beans into the cornmeal crust and spread the remaining cornmeal on top. Sprinkle the top crust with the cheese and cook in a 350 degree oven for 1/2 hour.