Ingredients
1 1/2 c. fresh cranberry beans (about 1 1/2 pounds unshelled; see Tips & Techniques)
3 c. cold water
3/4 tsp. salt
2 tbsp. olive oil
1 large shallot
1 bell pepper (red, yellow, or green)
6 oz. green beans
2 ear corn
6 oz. grape tomatoes (about 1 heaping cup)
1/4 tsp. Freshly ground black pepper
1/2 c. loosely packed basil leaves
8 oz. halloumi
Preparation
Step 1In a large saucepan, combine cranberry beans and water; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Add 1/2 teaspoon salt and cook 5 minutes more. Remove from heat and let beans cool in the liquid. Drain, rinse, and drain again; set aside.Step 2In a 12-inch sauté pan, heat 1 tablespoon olive oil over medium heat. Add shallots and cook until translucent, 2 to 3 minutes, stirring frequently. Increase heat to medium-high; add pepper strips and cook 1 to 2 minutes. Stir in green beans, corn, tomatoes, remaining 1/4 teaspoon salt, black pepper, and 1/4 cup water. Cover and cook until tomatoes split and green beans turn bright green and just tender, 5 to 6 minutes.Step 3Add cranberry beans and cook until heated through, about 1 minute. Stir in basil and adjust seasoning to taste.Step 4Meanwhile, in another sauté pan, heat remaining 1 tablespoon olive oil over medium heat; add halloumi. Cook until golden brown, 1 to 2 minutes per side. Divide ragout among 4 plates and top each serving with 2 slices cheese.
