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Corn and Lima Bean Ragout

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Rate this recipe 4.7/5 (6 Votes)

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

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.

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