Black Bean Tamale Pie

Chef Davud Wieseneck from the Motely Cow Cafe in Iowa City came up with a Black Bean Tamale Pie using Iowa black beans.

Filling Ingredients

1/4 cup olive oil

1 cup chopped onion

1 bell pepper, chopped

1 tablespoon minced garlic

1 tablespoon minced serrano

1 bunch of cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground oregano

2 teaspoons paprika

2 tablespoon tomato paste

1 cup beer

2 cups black beans, just covered by their cooking liquid

2 cups braised pork, chopped

2 cups chicken stock

Filling Instructions

On a medium heat oil in a broad pot. Add onions and bell peppers and cook until tender. Add garlic, serrano, cilantro, cumin, oregano and paprika. Cook on a medium heat for another five minutes. Add tomato paste and beer and continue to cook until beer is reduced. Add beans, pork, and stock to cover by an inch. Reduce heat to a simmer and cook slowly until the solids are surfacing above the liquid. Season with salt, pepper to taste. Set aside and let cool.

Batter Ingredients

2 cups masa harina

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

1/2 cup cold butter or lard

2 cups water or chicken stock.

Using a mixer, mix masa, baking powder and salt. Beat in butter, then slowly add water until you have a loose paste (you may not need all of the liquid). Assembly Oil a ten inch cast iron pan. Spread 2/3 masa batter into the pan and up the sides. Fill with half inch of the bean and top with the rest of the batter, spooning it loosely around. Don't worry about covering it perfectly. Bake in a 350 degree oven until batter has set up, about one hour. Then turn up to 400 until top is toasted golden brown, about 20 more minutes. Let stand for 30 minutes, then cut and serve with any of the following.

salsa

sour cream

hot sauce

guacamole

grated cheese

raw onion

cilantro