Corn and Lima Bean Ragout

Ingredients

• Kernels from 6 large ears of corn
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    425 calories; 6 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 13 grams dietary fiber; 19 grams sugars; 16 grams protein; 1 milligram cholesterol; 1293 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place 1 1/2 cups of the corn in a food processor with the milk. Process until pureed.
2. Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
3. Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

30 minutes