Recipe - Corn And Lima Bean Stew

FILLING
3 tablespoon Vegetable oil
1 lg Onion; chopped
1 teaspoon Cumin
One fourth teaspoon Thyme
2 cup Lima beans, fresh or frozen
2 Garlic cloves; minced
3 lg Celery ribs; minced
1 Green or red bell pepper;
chopped
2 tablespoon Cilantro stems; chopped
1 tablespoon Chili powder
3 cup Tomatoes, fresh or canned,
with juice; chopped
1 cup ;water
One half teaspoon Salt
Pepper
2 cup Corn
1 teaspoon Chipotle pepper; chopped

CRUST
6 cup ;water
1 teaspoon Salt
1 One half cup Cornmeal, coarse
1 tablespoon 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 13inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini