Grilled Corn And Lima-Bean Stew

Ingredients

• ½ pound dried large lima beans, soaked in water overnight and drained
• 6 cups water
• 6 ears grilled corn, kernels cut from the cob
• 3 poblano peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
• 1 ½ teaspoons pure chili powder
• 3 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• ½ pound chorizo sausage, cut across into 1/4-inch thick slices
• 18 medium-size shiitake mushrooms, stemmed and grilled
• 3 tablespoons thinly sliced scallions

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    408 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 16 grams protein; 26 milligrams cholesterol; 1490 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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. 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.

About 1 hour 30 minutes