Especials del Sudoeste
Southwest Specialties

1  medium green pepper-chopped 
1  small onion-chopped 
2  cloves garlic-minced 
1 tbsp cooking oil 
15 oz can of kidney beans
-rinsed, drained, and slightly mashed 
15 oz can of pinto beans, 
rinsed, drained, and slightly mashed 
6 oz can of vegetable juice cocktail 
1/4 cup cilantro or parsley-snipped 
1 tsp chili powder 
1 tsp ground cumin 
1/2 cup yellow cornmeal 
1/2 cup whole wheat flour 
1 tsp baking soda 
1/4 tsp salt 
1  egg 
1/2 cup buttermilk 
4 oz can of chopped 
green chili peppers 
2 tbsp cooking oil 
1/2 cup cheddar cheese
-shredded 

Grease a 10-inch quiche dish 
or a 2 quart square baking dish, 
set aside.
In a medium skillet cook 
green pepper, onion, and garlic 
in 1 tablespoon hot oil 
until tender but not brown. 
Stir in the kidney beans, pinto beans, 
vegetable juice cocktail, cilantro 
or parsley, chili powder, and cumin. 
Heat through, spoon the bean mixture 
into prepared baking dish.
In a medium bowl stir together 
the cornmeal, flour, baking soda, 
and salt. 
Combine egg, buttermilk, 
green chili peppers, 
and 2 tablespoons oil. 
Add to cornmeal mixture, 
stirring just until combined. 
Fold in cheese.
Spread cornmeal mixture 
evenly over the top 
of the bean mixture. 
Bake, uncovered, 
in a 400 degree oven 
about 20 minutes 
or until golden brown.