- 4
Ingredients
- 1 pound Christmas limas or large white limas, cooked
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- Salt to taste
- 2 to 4 garlic cloves, finely chopped
- 1 pound ripe tomatoes, peeled, seeded and diced; or 1 can (14 ounces) diced tomatoes, drained
- Freshly ground pepper
- 1 Parmesan rind (optional)
- 2 tablespoons slivered basil
- Freshly grated Parmesan for serving (optional)
Preparation
Step 1
1. Bring the beans to a simmer over medium-low heat.
2. Heat the olive oil over medium heat in a medium saucepan or nonstick skillet, and add the onion, carrot and celery. Cook, stirring, until tender, five to eight minutes. Add the garlic and a generous pinch of salt, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the tomatoes, and turn up the heat slightly. Cook, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper, and stir into the beans. Add the Parmesan rind, turn the heat to low, cover and simmer 30 minutes, stirring from time to time. Taste and adjust seasonings. Remove the Parmesan rind, stir in the basil and serve.
Advance preparation: The ragout will keep for five days in the refrigerator and freezes well.