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 jui, ce, chopped
1 cup ; water
1/2 tsp salt
1 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
Servings: 6 servings
Corn & Lima Bean Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Soup; Stew
The History of Recipes
Written cooking instructions as an idea can be traced back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Moving our culinary historical trip onwards, we have two recipe books dating from the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food served to the upper classes of the period. When we get to the 1900s, recipe books were highly popular mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Corn & Lima Bean Stew recipe.
