Corn & Lima Bean Stew

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.