Lima Bean Ragout

Another satisfying, simple, delicious recipe from Jacques Pépin's new cookbook, "Heart & Soul in the Kitchen." I was skeptical that no spices were used except for salt. I don't know why I doubted the Master because every Jacques recipe I make is superb. This one is no exception. Serve on its own with a crusty piece of French bread to mop up the sauce, or with meats or fish. Serves 8.


1 pound dried baby lima beans
1 bouillon cube (chicken or veg)
6 cups water
1-1/2 tsp. salt
2 c. leeks, including greens, 1-inch slices
1 c. peeled carrot, 1-inch slices
2 c. chopped onion (1-inch pieces)
1 c. celery, 1-inch slices
1 c. fennel stalks and fronds, 1-inch pieces
1/2 c. salsa

Rinse the beans under cold water, drain, and add to large stock pot. Add the bouillon cube, water and salt and bring to a boil. Reduce heat to lower, cover, and cook for 1 hour.

Add the rest of the ingredients, bring to a boil, then reduce heat to low and cook, covered, for another hour. Eat!

– Jacques Pépin, "Heart & Soul in the Kitchen"