Mexican Chilli Bean Pie with Cornbread Crust

Preheat oven to 200°C. Medium dice onion and capsicum. Drain and rinse the mixed beans.

Heat oil in a pan over a medium-high heat. Cook onion and capsicum for about 4 minutes. Add spice mix and cook, stirring for about 1 minute or until fragrant. Add tomatoes, stock concentrate, ¹⁄₂ cup water and the corn and mixed beans; bring to the boil. Reduce heat; simmer, for 15 minutes or sauce has thickened slightly. Taste and season as required.

Tip! Add as much as desired, depending on how spicy you'd like the dish to be, taste and add more.

In the meantime, melt the butter. Place flour and polenta in a bowl. Stir in egg, half the cheese, butter and enough milk to make a soft, sticky dough. Season with salt to taste.

Tip! You may need a little more milk that listed but the mix should not be sloppy, it should drop from the spoon.

Spoon bean mixture into a medium oven proof dish. (Note: Don’t forget the corn bread will rise, so use a baking dish that allows for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture. Top with remaining cheese. Bake for 15 - 18 minutes or until browned.

Divide chilli bean pie and corn bread between plates. Dollop on sour cream and serve alongside the mixed lettuce which you can dress with some olive oil, salt and pepper if desired. Enjoy!

Preheat oven to 200°C. Medium dice onion and capsicum. Drain and rinse the mixed beans.

Heat oil in a pan over a medium-high heat. Cook onion and capsicum for about 4 minutes. Add spice mix and cook, stirring for about 1 minute or until fragrant. Add tomatoes, stock concentrate, ¹⁄₂ cup water and the corn and mixed beans; bring to the boil. Reduce heat; simmer, for 15 minutes or sauce has thickened slightly. Taste and season as required.

Tip! Add as much as desired, depending on how spicy you'd like the dish to be, taste and add more.

In the meantime, melt the butter. Place flour and polenta in a bowl. Stir in egg, half the cheese, butter and enough milk to make a soft, sticky dough. Season with salt to taste.

Tip! You may need a little more milk that listed but the mix should not be sloppy, it should drop from the spoon.

Spoon bean mixture into a medium oven proof dish. (Note: Don’t forget the corn bread will rise, so use a baking dish that allows for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture. Top with remaining cheese. Bake for 15 - 18 minutes or until browned.

Divide chilli bean pie and corn bread between plates. Dollop on sour cream and serve alongside the mixed lettuce which you can dress with some olive oil, salt and pepper if desired. Enjoy!