Corn and lima bean stew
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Corn and lima bean stew
  Corn    Vegetarian    Vegan    Beans    Stews  
Last updated 6/12/2012 1:17:50 AM. Recipe ID 48382. Report a problem with this recipe.
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      Title: Corn and lima bean stew
 Categories: Vegetarian, Vegan, Stew
      Yield: 6 Servings
 
MMMMM--------------------------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

MMMMM---------------------------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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Recipe ID 48382 (Apr 03, 2005)

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