Easy Mexican Pan Bread - cooking recipe

Ingredients

1/2 cup dry beans
4 tablespoons oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 egg, beaten
1 cup cornmeal
2 teaspoons baking powder
1 tablespoon chili powder (more to taste)
1/2 teaspoon ground cumin
1 green pepper, diced (optional)
1/2 teaspoon salt
1/3 cup grated monterey jack cheese or 1/3 cup other cheese
1/4 cup sliced black olives
Garnish
chopped fresh onions, and (optional) or tomatoes (optional)

Preparation

Cook beans in extra water; drain, reserving 3/4 Celsius of the cooking liquid, Preheat oven to 350 Fahrenheit.
Heat 2 tablespoons oil in an ovenproof skillet and saute onion and garlic until onion is translucent. Remove half the onion and garlic to a bowl and add the cooked beans, reserved bean liquid, egg, remaining 2 tbsp.oil, cornmeal, baking powder, chili powder, cumin, green pepper, and salt. Mix well and put into the skillet on top of the remaining cooked onions. Do not stir, the onion should remain on the bottom.
Bake for about 15 minutes. Just before it is done, sprinkle with grated cheese and olives, and continue baking until cheese melts. Garnish before serving.