Corn & Lima Bean Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FILLING
3 tbsp: Vegetable oil,
1 large: Onion, chopped
1 tsp: Cumin,
1/4 tsp: Thyme,
2 cup: Lima beans, fresh or frozen
2: Garlic cloves, minced
3 large: Celery ribs, diced
1: Green or red bell pepper, chopped
2 tbsp: Cilantro stems, chopped
1 tbsp: Chili powder,
3 cup: Tomatoes, fresh or canned, with juice, chopped
1 cup: , water
1/2 tsp: Salt,
Pepper,
2 cup: Corn,
1 tsp: Chipotle pepper, chopped
CRUST
6 cup: , water
1 tsp: Salt,
1 1/2 cup: Cornmeal, coarse
1 tbsp: Red chile, ground, or chili powder
Directions:
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
Source from luhu.jp
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
Source from luhu.jp