1 onion, chopped
1 clove garlic
1 tbsp. oil
2 tsp. chili powder
1/2 tsp. cumin; optional
2 c. cooked pinto or kidney beans
1 tsp. salt (less if beans were salted already)
2 tbsp. tomato paste
1/2 c. whole ripe olives
1/2 c. fresh corn; optional
1/2 green pepper, chopped
1/2 c. chopped celery

CRUST:

3 c. boiling water
1 c. coarsely ground cornmeal or
1 1/2 c. regular cornmeal
1 tsp. salt
1/2 tsp. chili powder
1/4 c. grated cheddar cheese, more if desired

Saute onion and garlic in oil. When nearly soft, add chili powder (and cumin if desired) and crush garlic with a fork. Continue to cook and stir until spice are fragrant. Meantime, mash beans and mix them and the tomato paste into the onion along with the other filling ingredients. When hot, adjust seasoning and set aside.

Stir cornmeal slowly into boiling water. If you use regular cornmeal, instead of coarse it is likely to lump; stir it first into 1 cup COLD water, then into 2 cups boiling water. Cook and stir until thick, adding the salt and chili powder when the mixture comes to a boil.

Grease an 8 x 8 inch pan and spread 2/3 of the cornmeal mixture over the bottom and sides; then pour the bean mixture into this cornmeal crust and drop and spread the remaining 1/3 of the cornmeal on top. (Don't worry if it doesn't cover completely.) Sprinkle the top crust with grated cheddar cheese and cook in a 350 degree oven for half an hour. Serves 4 generously.

A very filling main dish, it does well served with a green salad.