Summer dinners need to be fresh, fast, and use up as much seasonal bounty as possible so that when September comes around again we don’t feel like we’ve shirked our summer eating responsibilities. This corn and lima bean ragout satisfies on all those counts. The quintessential 30-minute meal, it combines corn, lima beans, and tomatoes with some fresh herb flavor to make a delicious summer stew that goes great with a freshly baked biscuit or a crispy piece of toast.
Adapted from Vegetarian Cooking For Everyone
For more Meatless Monday recipes, click here.
Joanne Bruno is a food writer and fifth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others