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Corn and Lima Bean Stew

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Ingredients Edit

Filling Edit

Crust Edit

Directions Edit

Filling Edit

  1. Heat oil in a large pan or Dutch oven.
  2. Add onion, cumin and thyme and saute over moderately high heat for about 5 minutes, stirring frequently, until onions color a bit.
  3. Add lima beans and continue cooking over high heat another few minutes; add garlic, celery, bell pepper,cilantro stems and chili powder.
  4. Cook 3minutes, then add tomatoes and water; season with salt and pepper.
  5. Lower heat, cover pan and simmer 15 minutes.
  6. When beans are tender, add corn and stir in pureed chipotle.
  7. Turn off heat.

Crust Edit

  1. Preheat oven to 375°F.
  2. Bring water to a boil.
  3. Add salt and pour in cornmeal in a steady stream, whisking constantly.
  4. Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.
  5. Stir in ground chile or chili powder.
  6. Lightly oil a 9- by 13-inch baking dish and pour in about ⅔ of the cornmeal mixture.
  7. Let set about 5 minutes to firm.
  8. Spoon vegetables over cornmeal mixture.
  9. If cornmeal is too thick to pour,thin with warm water.
  10. Set casserole on a tray and bake until bubbling, about 25 minutes.

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