Lima Bean Ragout With Tomatoes And Thyme

Ingredients

Fresh lima beans, shelled, or 2 packages frozen lima beans, thawed:      4 pounds 
Olive Oil:      2 tbsp
Tomato, peeled and seeded, then diced:      1
Yellow onion:      chopped 1/2 
Garlic, minced:      3 Cloves 
1 bay leaf 
Fresh Thyme:      1 1/2 tsp chopped 
Salt:      1/4 tsp 
Vegetable stock or broth:      1 cup 
2 tbsp chopped fresh flat-leaf (Italian) Parsley



Recipy

1. Bring a large saucepan 3/4 full of water to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. 

2. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside. 

3. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. 

4. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes. 

5. Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. 

6. Discard the bay leaf and transfer to a serving bowl. 

7. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.