Corn and Lima Bean Stew

Description
.

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.