Ingredients
- 2 egg whites
- 1 onion
- 1/2 green pepper
- 1/2 bell pepper (red)
- 475 gr black beans
- 450 gr tomatoes (diced)
- 250 gr skim
- 120 gr cornmeal (yellow)
- 95 gr all purpose flour
- 55 gr canola
- 30 ml oil in ovenproof nonstick
- 26 gr sugar
- 9 gr baking powder
- 4 gr cumin (ground)
- 3 gr salt
using. Cook for 1 minute more. Remove from heat. Season with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place milk in a large glass measuring cup. Add egg whites and oil to milk and mix well. Pour into flour mixture and stir just until moistened. Batter will be lumpy. Spread batter as evenly as possible over beans in skillet. Bake for about 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon.
