Ingredients
1½cupsfresh cranberry beans,(about 1½ lbs), unshelled
3cupscold water
¾tspsalt
2tbspolive oil
1large shallot
1bell pepper,red, yellow, or green
6ozgreen beans
2corn ears
6ozgrape tomatoes,(about 1 heaping cup)
¼tspfreshly ground black pepper
½cupbasil leaves,loosely packed
8ozhalloumi
Preparation
In a large saucepan, combine the cranberry beans and water; bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.
Add ½ teaspoon of salt and cook for 5 minutes more. Remove from heat and let beans cool in the liquid. Drain, rinse, and drain again; set aside.
In a 12-inch sauté pan, heat 1 tablespoon olive oil over medium heat. Add shallots and cook for 2 to 3 minutes, until translucent, stirring frequently.
Increase heat to medium-high; add pepper strips and cook 1 to 2 minutes. Stir in green beans, corn, tomatoes, remaining ¼ teaspoon of salt, black pepper, and ¼ cup of water.
Cover and cook for 5 to 6 minutes, until tomatoes split and green beans turn bright green and just tender.
Add the cranberry beans and cook for about 1 minute, until heated through. Stir in basil and adjust seasoning to taste.
In another sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat; add halloumi. Cook for 1 to 2 minutes per side, until golden brown.
Divide the ragout among 4 plates and top each serving with 2 slices cheese. Serve and enjoy!
