1 c. yellow cornmeal
1 c. cold water
3 c. boiling water
2 tbsp. canola oil
1 onion, chopped
1 green pepper, chopped
2 c. fresh roma tomatoes, chopped
1 tsp. chili powder, oregano, salt sub., cumin & garlic powder
1 c. cooked kidney beans
1 c. cooked pinto beans

Make cornmeal mush by combining cornmeal and cold water. Add boiling water and whisk smooth. Cook, covered, in top of double boiler for 25-30 minutes. Stir occasionally. Saute onion and green pepper in oil until limp. Add tomatoes and all spices.

In a 2 quart greased casserole, layer cooked beans (may be mashed or whole). Cover with tomato mixture. Drop cornmeal by spoonfuls on top, spread evenly. Bake at 350 degrees for about 35 minutes.