Corn and Lima Bean Stew

Description
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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 juice, chopped
 * 1 	cup 	water
 * 1/2 	tsp 	salt
 * 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
1 	Filling: 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.

8 	crust: preheat oven to 375 degrees.bring water to aboil.

9 	Add salt and pour in cornmeal in a steady stream, whisking constantly.

10 	Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.stir in ground chile or chili powder.

11 	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.

12 	spoon vegetables over cornmeal mixture.

13 	If cornmeal is too thick to pour,thin with warm water.

14 	set casserole on a tray and bake until bubbling, about 25 minutes.