Corn and Lima Bean Stew

Filling

 * 3 tbsp vegetable oil
 * 1 large onion, chopped
 * 1 tsp cumin
 * ¼ 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 cups tomatoes, fresh or canned-with juice, chopped
 * 1 cup water
 * ½ tsp salt
 * pepper
 * 2 cups corn
 * 1 tsp chipotle pepper, chopped

Crust

 * 6 cup water
 * 1 tsp salt
 * 1½ cups cornmeal, coarse
 * 1 tbsp red chile, ground, or chili powder

Filling

 * 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

 * 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.