Corn and Lima Bean Ragout

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2 cups 1 1/2

    cups fresh or frozen lima beans

  • 1 1

    onion, diced

  • 1 1

    bay leaf

  • 4 4

    parsley branches

  • 2 sprigs 2

    sprigs thyme

  • Salt and freshly ground black pepper

  • 2 tbsp. 2

    tbsp. butter

  • 1 bunch 1

    bunch scallions, thinly sliced

  • 4 cups 4

    cups corn kernels (about 5 ears of corn)

  • 3 tbsp. 3

    tbsp. chopped parsley

  • 1 tbsp. 1

    tbsp. chopped basil

  • 1 tbsp. 1

    tbsp. chopped thyme

  • 1/2 tsp. 1/2

    tsp. smoked paprika

  • 1/2 cup 1/2

    cup carrot juice

  • 2 2

    tomatoes, seeded and diced

Directions

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.

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