Heather's Tamale Pie

(double to make a 9x13 pan)

2 C COOKED pinto or kidney beans (not dry)
2 TBS olive oil
1/2 C chopped onion
1/4 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 TBS tomato paste
3 TBS water
1/2 C corn
1/4 C chopped parsley
1/2 C green pepper, chopped
1/2 C chopped celery

Crust:
2-1/2 C cold water
1-1/2 C cornmeal
1 tsp salt
1/2 tsp chili powder
1/4 C grated cheese

-mash beans. Mix tomato paste with water. In skillet, sauté onion in oil and combine all of the first group of ingredients. Let them cook over med heat. If beans were hot already no more than 5 minutes is necessary. Combine crust ingredients (except cheese) in saucepan and cook over med heat until cornmeal thickens and comes to a boil, stirring constantly so it won’t stick. Grease 8x8 pan and spread 2/3 of the crust into bottom. Pour bean mixture on top of that, then rest of crust ingredients on top of that. Last add cheese on top. Cook at 350 degrees for 30 minutes.