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Title: Corn & Lima Bean Stew
Categories: Vegetarian Soup
Yield: 6 Servings
| FILLING | ||
| 3 | tb | Vegetable oil |
| 1 | lg | Onion; chopped |
| 1 | ts | 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 | ts | Chipotle pepper; chopped |
| CRUST | ||
| 6 | c | ;water |
| 1 | ts | 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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