Corn & Lima Bean Stew
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 2 | cups |
lima beans
fresh or frozed |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | each |
celery stalks
large, diced |
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 3 | cups |
tomatoes, canned with juice
or fresh, chopped |
|
| 1 | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 2 | cups |
corn
|
|
| 1 | teaspoon |
chipotle chili peppers
chopped |
*
|
| Crust | |||
| 6 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
cornmeal
coarse |
|
| 1 | tablespoon |
red hot chili pepper, dried
or chili powder, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
thyme
|
*
|
| 473 | ml |
lima beans
fresh or frozed |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | each |
celery stalks
large, diced |
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 15 | ml |
chili powder
|
|
| 7.1E+2 | ml |
tomatoes, canned with juice
or fresh, chopped |
|
| 237 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 473 | ml |
corn
|
|
| 5 | ml |
chipotle chili peppers
chopped |
*
|
| Crust | |||
| 1.4 | l |
water
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
cornmeal
coarse |
|
| 15 | ml |
red hot chili pepper, dried
or chili powder, ground |
|
Directions
Filling: Heat oil in a large pan or Dutch oven.
Add onion, cumin and thyme and sauté 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 puréed chipotle.
Turn off heat.
Crust: Preheat oven to 375℉ (190℃).
Bring water to a boil.
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 ⅔ 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.
