| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Stew |
6 |
Servings |
INGREDIENTS
| 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 powder |
INSTRUCTIONS
FILLING
CRUST
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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