Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
3 tb Vegetable oil 2 tb Cilantro stems; chopped
1 lg Onion; chopped 1 tb Chili powder
1 ts Cumin 3 c Tomatoes, fresh or canned,
1/4 ts Thyme -with juice; chopped
2 c Lima beans, fresh or frozen 1 c ;water
2 Garlic cloves; minced 1/2 ts Salt
3 lg Celery ribs; diced Pepper
1 Green or red bell pepper; 2 c Corn
-chopped 1 ts Chipotle pepper; chopped

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

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.

Per serving: 319 cal; 9 g prot; 6 g fat; 56 g carb; 0 chol; 957 mg
sod; 12 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

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