How To make Corn and Lima Bean Stew
FILLING:
3 tb Vegetable oil
1 lg Onion chopped
1 t Cumin
1/4 ts Thyme
2 c Lima beans, fresh or frozen
2 Garlic cloves :
minced
3 lg Celery ribs -- diced
1 Green or red bell pepper
-chopped 2 tb Cilantro stems -- chopped
1 tb Chili powder
3 c Tomatoes, fresh or canned,
-with juice chopped 1 c :
water
1/2 ts Salt
Pepper 2 c Corn
1 t Chipotle pepper chopped
:
CRUST 6 c :
water
1 t Salt
1 1/2 c Cornmeal, coarse
1 tb Red chile, ground, or chili
-powder
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
How To make Corn and Lima Bean Stew's Videos
Home Canned Corn and Lima Beans = Succotash
I used frozen corn and lima beans for this recipe. I wanted to can some veges and really couldn't find any good fresh veges so this was my next option. This Succotash will make a nice addition to my food storage shelves.
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Delicious Lima Beans Recipe | Side Dish | Ray Mack's Kitchen and Grill
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How to make Fresh Succotash Corn Lima Bean Side Dish Recipe
How to make Fresh Succotash Corn Lima Bean Side Dish Recipe:
INGREDIENTS:
2 cups fresh lima beans
2 cups fresh cooked corn
2 tbsp. butter
pinch salt and black pepper
Cover lima beans with water. Bring to boil, reduce to simmer and cook for 15-20 minutes until tender. Drain.
Cook corn on the cob for 10-13 minutes in boiling water. Cool and cut corn from cobs.
Add corn to lima beans, butter and salt. On medium heat cook for a couple minutes until butter melted and heated through.
Enjoy.
How to Make Succotash with Butter Beans, Corn, and Red Pepper
Test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
Get the recipe for Succotash with Butter Beans, Corn, and Red Pepper:
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