Corn and Lima Bean Ragout

1. 1

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

2. 2

   Process until pureed.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Stir in the corn puree.

7. 7

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

8. 8

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

9. 9

   Taste and adjust seasoning if needed.

10. 10

    Divide among 4 plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.