Recipe by Joanne Bruno
Summer dinners need to be fresh, fast, and use up as much seasonal bounty as possible so that when September comes around again we don’t feel like we’ve shirked our summer eating responsibilities. This corn and lima bean ragout satisfies on all those counts. The quintessential 30-minute meal, it combines corn, lima beans, and tomatoes with some fresh herb flavor to make a delicious summer stew that goes great with a freshly baked biscuit or a crispy piece of toast.
Adapted from Vegetarian Cooking For Everyone
Joanne Bruno is a food writer and fifth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others
1 ½ cups fresh or frozen lima beans
1 onion, diced
1 bay leaf
4 parsley branches
2 sprigs thyme
Salt and freshly ground black pepper
2 tbsp. butter
1 bunch scallions, thinly sliced
4 cups corn kernels (about 5 ears of corn)
3 tbsp. chopped parsley
1 tbsp. chopped basil
1 tbsp. chopped thyme
½ tsp. smoked paprika
½ cup carrot juice
2 tomatoes, seeded and diced
1. Cook the beans in a saucepan over medium heat with the onion, bay leaf, parsley branches, thyme sprigs, ½ tsp salt and 2 cups water. When tender, after about 15 minutes, drain and remove the bay leaf, parsley and thyme.
2. Melt the butter in a wide skillet over medium-high heat. Saute the scallions and corn until they begin to get brown, about 2 minutes. Add the beans, half the herbs, paprika and carrot juice. Simmer for 4 minutes. Add the tomatoes and cook for 2 minutes more. Season to taste with salt and pepper. Garnish with the remaining herbs before serving.