Corn and Lima Bean Ragout

By DeBruynC1

Ingredients

• 1 1/2cups1 1/2 cups fresh or frozen lima beans
• 11 onion, diced
• 11 bay leaf
• 44 parsley branches
• 2sprigs2 sprigs thyme
• Salt and freshly ground black pepper
• 2tbsp.2 tbsp. butter
• 1bunch1 bunch scallions, thinly sliced
• 4cups4 cups corn kernels (about 5 ears of corn)
• 3tbsp.3 tbsp. chopped parsley
• 1tbsp.1 tbsp. chopped basil
• 1tbsp.1 tbsp. chopped thyme
• 1/2tsp.1/2 tsp. smoked paprika
• 1/2cup1/2 cup carrot juice
• 22 tomatoes, seeded and diced

Details

Servings 4
Adapted from marcussamuelsson.com

Preparation

Step 1

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.