Mexican Pan Bread

Mexican Pan Bread

Preheat oven to 350F

1 small onion
1-5 cloves of garlic (depending in what regard you hold those around you)
1 can kidney beans (or mexi-beans, black beans, whatever your fancy)
1 cup corn meal
1 egg replacer (or 2 egg whites)
1-2 jalapenos
1 tsp cumin

Spray iron skillet with cooking spray, add a little water and heat.
Dice onion & sautee. Add chopped garlic. In a bowl, mix
beans, egg replacer, diced jalapenos, cumin, and cornmeal.
Mash until beans are desired consistancy (this is a personal
thing- some like them whole, some like them as baby food).
Pour into skillet, smooth top, and bake for about 10 minutes.

In the old days, I'd top this with shredded cheddar and sliced
olives. It's great without it, though. If you think of a good
garnish, let me know. Maybe thinly sliced red pepper rounds.