corn and lima bean ragout (recipe, vegan)

[Guest guest]

Ate over sliced, pan fried tube polenta slices.

Another springy one. Used frozen limas and corn, dried

herbs and bean broth instead of carrot juice.

 

Laura

 

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Corn and Lima Bean Ragout

 

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation

Method

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1 1/2 cups fresh or frozen lima beans

2 tablespoons diced onion

aromatics: 1 bay leaf, 4

parsley branches and 2 thyme sprigs

salt and freshly milled pepper

2 tablespoons butter or sunflower seed oil

1 bunch scallions -- including 2

inches of the greens, thinly sliced

4 cups corn kernels -- fresh or

frozen

3 tablespoons chopped parsley

1 tablespoon chopped basil

1 tablespoon chopped thyme

1/2 teaspoon paprika

1/2 cup fresh carrot juice or bean

broth

2 tomatoes -- peeled, seeded,

and diced into 1/2-inch pieces

 

Cook the beans in a saucepan over heat with the onion,

aromatics, 1/2 teaspoon salt, and 2 cups water. When

tender, after about 15 minutes, drain and reserve the

broth. Remove the aromatics.

 

Melt the butter in a wide skillet or saute pan over

fairly high heat. Saute the scallions and corn until

they begin to color, about 2 minutes, then add the

beans, half of the herbs, paprika, and carrot juice.

Simmer for 4 minutes, then add the tomatoes and cook

for 2 minutes more. Season with pepper, garnish with

the remaining herbs, and serve.

 

Recipe By: Deborah Madison

Source: Vegetarian Cooking For Everyone

Copyright: " 1997 "

 

 

 

 

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