• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Corn and Lima Bean Stew

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 3 tb Vegetable oil
  • 1 lg Onion; chopped
  • 1 ts Cumin
  • 1/4 ts Thyme
  • 2 c Lima beans, fresh or frozen
  • 2 Garlic cloves; minced
  • 3 lg Celery ribs; diced
  • 1 Green or red bell pepper;
  • -chopped
  • 2 tb Cilantro stems; chopped
  • 1 tb Chili powder
  • 3 c Tomatoes, fresh or canned,
  • -with juice; chopped
  • 1 c ;water
  • 1/2 ts Salt
  • Pepper
  • 2 c Corn
  • 1 ts Chipotle pepper; chopped


6 c ;water
1 ts Salt
1 1/2 c Cornmeal, coarse
1 tb Red chile, ground, or chili

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

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

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