*  Exported from  MasterCook  *

                         Corn and Lima Bean Stew

Recipe By     : Vegetarian Times, Nov 1993
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       ts           Cumin
     1/4   ts           Thyme
   2       c            Lima beans -- fresh or frozen
   2       cl           Garlic -- 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       ts           Chipotle pepper -- chopped
                        Crust:
   6       c            Water
   1       t            Salt
   1 1/2   c            Coarse corn meal
   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 3 minutes, 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 F. Bring water to a boil. Add salt and
  pour in corn meal in a steady stream, whisking constantly. Cook,
  stirring frequently at first, until corn meal is cooked, about
  30 minutes. Stir in ground chile or chili powder. Lightly oil a
  9x13" baking dish and pour in about 2/3 of the corn meal mixture.
  Let set about 5 minutes to firm.
  
  Spoon vegetables over corn meal mixture. If corn meal 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.
  
  MM by Deeanne
 

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