Yield: 6 Servings
|3 tablespoons||Vegetable oil|
|1 large||Onion; chopped|
|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 teaspoon||Chipotle pepper; chopped|
|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