Corn & Lima Bean Stew

Part stew, part casserole. A smoky, spiced filling of lima beans, corn, tomatoes, bell pepper, and chipotle poured into a baking dish lined with chile-spiked polenta, then baked until bubbling. This is Southwestern comfort food that’s entirely plant-based.

The filling builds flavor in layers. Onions sauté with cumin and thyme first, then lima beans get a hard sear over high heat before the garlic, celery, bell pepper, cilantro stems, and chili powder go in. Each addition gets its own moment in the hot pan, building depth that a dump-and-stir approach can’t match.

Pureed chipotle stirred in at the end adds a smoky, lingering heat that ties everything together. Start with one teaspoon and adjust. Chipotle varies wildly in heat between brands.

The cornmeal crust is basically polenta cooked for 30 minutes until thick, seasoned with ground chile, and poured into the dish as both a base and a topping. It firms up during baking into a golden, slightly crusty shell around the stew.

Chef Tips

• Whisk constantly when adding cornmeal to boiling water. Lumpy polenta means lumpy crust.
• If the cornmeal thickens too much to spread, thin with warm water a tablespoon at a time.
• Place the casserole on a tray before baking. The filling bubbles over and makes a mess otherwise.
• Let rest 10 minutes after baking so the filling sets and the crust firms.

Variations

• Cheese polenta crust: Stir ½ cup grated cheddar or pepper jack into the hot cornmeal for a cheesy version.
• Black bean swap: Replace lima beans with black beans for a more classic Southwestern flavor.
• With sausage: Brown crumbled chorizo with the onions for a meaty, spicy take.