Corn and Lima Bean Ragout

Name: Corn and Lima Bean Ragout
Ingredients: Kernels from 6 large ears of corn; 1/2 cup low-fat milk; 2 teaspoons olive oil; 4 large shallots, peeled and thinly sliced; 1 10-ounce package frozen lima beans, defrosted; 2 small ripe tomatoes, seeded and diced; 3 tablespoons pitted green olives, thinly sliced; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste

9 ingredients

10 steps

Ingredients

Kernels from 6 large ears of corn
1/2 cup low-fat milk
2 teaspoons olive oil
4 large shallots, peeled and thinly sliced
1 10-ounce package frozen lima beans, defrosted
2 small ripe tomatoes, seeded and diced
3 tablespoons pitted green olives, thinly sliced
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Directions

1

Place 1 1/2 cups of the corn in a food processor with the milk.
2

Process until pureed.
3

Heat the olive oil in a large heavy-bottomed skillet.
4

Add the shallots and cook until softened, about 5 minutes.
5

Add the remaining corn and the lima beans and cook for 5 minutes, stirring often.
6

Stir in the corn puree.
7

Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes.
8

Uncover and stir in tomatoes, olives, salt and pepper.
9

Taste and adjust seasoning if needed.
10

Divide among 4 plates and serve immediately.