Grilled Corn And Lima-Bean Stew

By Molly O'Neill

Total Time
About 1 hour 30 minutes
Rating
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Featured in: FOOD; SUMMER'S LAST STAND

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Ingredients

Yield:Six servings
  • ½pound dried large lima beans, soaked in water overnight and drained
  • 6cups water
  • 6ears grilled corn, kernels cut from the cob
  • 3poblano peppers, roasted, peeled, seeded, deribbed and cut into ½-inch dice
  • 1½teaspoons pure chili powder
  • 3teaspoons salt, plus more to taste
  • Freshly ground pepper to taste
  • ½pound chorizo sausage, cut across into ¼-inch thick slices
  • 18medium-size shiitake mushrooms, stemmed and grilled
  • 3tablespoons thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

274 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 1223 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the lima beans and water in a large pot and bring to a boil. Reduce to a simmer and skim the surface. Simmer until the beans are soft, about 1 hour. Stir in the corn kernels, poblano peppers, chili powder, salt and pepper. Simmer for 10 minutes longer. Taste and adjust seasonings if needed.

  2. Step 2

    Cook the chorizo in a medium-size skillet until browned and cooked through. Ladle the stew among 6 bowls. Garnish with chorizo and grilled mushrooms. Sprinkle with scallions and serve immediately.

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Comments

Prudence

I prepared the base a couple of days before serving. In all honesty, I loved the flavors to that point. Come game day (Superb Owl), I prepared the chorizo, shiitakes, and scallions and added them at serving time. Although I love all three of those things, I felt they overwhelmed the poblano and roasted corn. I will make again as a soup (I pureed about half the lima beans) ~ but skip the final ingredients.

Prudence

I prepared the base a couple of days before serving. In all honesty, I loved the flavors to that point. Come game day (Superb Owl), I prepared the chorizo, shiitakes, and scallions and added them at serving time. Although I love all three of those things, I felt they overwhelmed the poblano and roasted corn. I will make again as a soup (I pureed about half the lima beans) ~ but skip the final ingredients.

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