Corn And Lima Bean Stew

* Exported from MasterCook *

CORN AND LIMA BEAN STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
3 tb Vegetable oil
1 lg Onion -- chopped
1 t Cumin
1/4 ts Thyme
2 c Lima beans, fresh or frozen
2 Garlic cloves -- minced
3 lg Celery ribs -- diced
1 Green or red bell pepper
-chopped
2 tb Cilantro stems -- chopped
1 tb Chili powder
3 c Tomatoes, fresh or canned,
-with juice -- chopped
1 c -- water
1/2 ts Salt
Pepper
2 c Corn
1 t Chipotle pepper -- chopped
-----CRUST-----
6 c -- water
1 t Salt
1 1/2 c Cornmeal, coarse
1 tb 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 2/3
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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