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 recipes as a concept can be found back into the far past, in truth as far back into history as the Egyptians, and maybe even further. In practice though, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef describes how the ancient chefs were skilled in the use of a good variety of herbs, including some familiar names like thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices prompted an increase in recipe books, many of which are now in academic collections. By the time we get to the 1900s, cookbooks are highly popular mostly due to increased literacy, people having more leisure time and disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Corn & Lima Bean Stew recipe.
