Corn & lima bean stew

Yield: 6 Servings

Measure Ingredient
3 tablespoons Vegetable oil
1 large Onion; chopped
1 teaspoon Cumin
¼ teaspoon Thyme
2 cups Lima beans, fresh or frozen
2 Garlic cloves; minced
3 larges Celery ribs; diced
1 Green or red bell pepper; chopped
2 tablespoons Cilantro stems; chopped
1 tablespoon Chili powder
3 cups Tomatoes, fresh or canned, with juice; chopped
1 cup ;water
½ teaspoon Salt
2 cups Corn
1 teaspoon Chipotle pepper; chopped
6 cups ;water
1 teaspoon Salt
1½ cup Cornmeal, coarse
1 tablespoon Red chile, ground, or chili powder



Filling: Heat oil in a large pan or Dutch oven. Add onion, cumin and thyme and saute over moderately high heat for about 5 minutes, stirring frequently, until onions color a bit.

Add lima beans and continue cooking over high heat another few minutes; add garlic, celery, bell pepper,cilantro stems and chili powder. Cook 3minutes, then add tomatoes and water; season with salt and pepper. Lower heat, cover pan and simmer 15 minutes.

When beans are tender, add corn and stir in pureed chipotle. Turn off heat.

Crust: Preheat oven to 375 degrees.Bring water to aboil. Add salt and pour in cornmeal in a steady stream, whisking constantly. Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.Stir in ground chile or chili powder. Lightly oil a 9- by 13-inch baking dish and pour inabout ⅔ of the cornmeal mixture.Let set about 5 minutes to firm.

Spoon vegetables over cornmeal mixture. If cornmeal is too thick to pour,thin with warm water.

Set casserole on a tray and bake until bubbling, about 25 minutes.

Per serving: 319 cal; 9 g prot; 6 g fat; 56 g carb; 0 chol; 957 mg sod; 12 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

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