Recipe: by Joan Baumer

Spring Bean Ragout                                                                

Serves:                       8 servings as side dish / 4 servings as main course

Preparation Time:         15 minutes

Cooking Time:              15 minutes

This can be served as a main course with crusty bread or as a side dish with a simple fish or chicken.

Ingredients:

1-2 tablespoon olive oil

1-2 slices turkey bacon (diced) or ½ cup finely minced pancetta (optional)

½ large yellow onion, chopped

1 quart chicken broth

2 cups fresh butter beans or frozen baby limas

1 cup fresh uncooked sweet corn kernels

2 cups sugar snap or green beans, cleaned and trimmed

2 cups fresh tomato, diced

Juice of one lemon

Handful of chopped fresh parsley

2-3 tablespoon chopped fresh chives

Salt and pepper to taste

Steps:

• Heat the oil in large pot and sauté the meat over medium-low heat.  When meat begins to color, add onion and lower heat.  Cook onion, stirring often, until it wilts (approx. 5 minutes)
• Add broth; bring to boil, then lower to a simmer.  Add butter beans and simmer for 8-10 minutes (until done).
• Add corn and sugar snap peas; simmer until tender (approx. 5 minutes)
• Add diced tomatoes, lemon juices, parsley, chives.  Simmer for one minute, and then adjust salt and pepper.

Tips:

• Serve this as a spectacular side dish for company, and then serve the leftovers as a main course soup.
• Experiment with different fresh herbs, such as thyme.
• For vegetarians, the meat can be eliminated and vegetable broth can be substituted for chicken.

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