CORN AND LIMA BEAN RAGOUT RECIPE - (4.7/5)

Corn and Lima Bean Ragout Recipe - (4.7/5) image

Provided by DeBruynC1

Number Of Ingredients 15

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

Steps:

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.