Mexican Pan Bread - cooking recipe

Ingredients

1/2 c. dry beans, cooked with extra water (reserve 3/4 c. stock from beans)
oil
1 large onion
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. cumin, ground
1 green pepper, diced
1/2 tsp. salt
1 egg, beaten
1 c. cornmeal
2 tsp. baking powder

Preparation

Saute onion and garlic in oil in oven-proof skillet.
Leave half of sauteed mix in unheated skillet and put other half in medium bowl with chili powder, cumin, green pepper, salt, cooked beans and stock, egg, cornmeal and baking powder.
Mix well and pour into skillet over onion mixture.
Do not stir so that onion will stay on bottom.
Bake at 350\u00b0 for 25 minutes.