*  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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