*  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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