Corn and Lima Bean Stew

Ingredients
Filling: Crust:
 * 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
 * 6 	cup 	water
 * 1 	tsp 	salt
 * 1 1/2 	cup 	cornmeal, coarse
 * 1 	tbsp 	red chile, ground, or chili -powder

Directions
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 degrees.bring water to aboil.
 * 2) Add salt and pour in cornmeal in a steady stream, whisking constantly.
 * 3) Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.stir in ground chile or chili powder.
 * 4) 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.
 * 5) Spoon vegetables over cornmeal mixture.  If cornmeal is too thick to pour,thin with warm water.
 * 6) Set casserole on a tray and bake until bubbling, about 25 minutes.