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.
