VCE: Corn And Lima Bean Ragout

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* Exported from MasterCook *

 

Corn And Lima Bean Ragout

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 247

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups fresh or frozen lima beans

2 tablespoons diced onion

***AROMATICS***

1 bay leaf

4 parsley branches

2 thyme sprigs

***REMAINING INGREDIENTS***

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 and seeded

and diced into 1/2-inch pieces

 

SERVES 4

 

Carrot juice gives this ragout a soft glow and delicate sweetness. Purple

basil leaves and yellow tomatoes also add considerable visual allure,

although the usual basil and red tomatoes will be fine. Serve with warm

biscuits split in half or over buttered toast.

 

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. Sauté 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.

 

SERVING IDEAS FOR CORN STEWS: Corn stews can take center stage, but they

also make a fine accompaniment to frittatas, vegetable souffles, and

puddings. When they're the main attraction, serve them with such

accompaniments as popovers, rice timbales, or buttered toast. Make them

plain or enrich them with a little grated cheese or cream. Corn stews also

make good fillings for other vegetables, such as summer squash. poblano

chiles, and bell peppers.

 

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