Try this Corn and Lima Bean Stew recipe, or contribute your own.
Suggest a better descriptionFilling: 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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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 331 | ||
Calories from Fat: 76 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.6mg | 2 % | |
Potassium 297.9mg | 8 % | |
Total Carbohydrate 59.4g | 17 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 52.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 331
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