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Corn and Lima Bean Stew

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

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


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.


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