Corn, cranberry bean, and bacon ragoût

Serves 4

1	cup fresh cranberry beans or 3/4 cup dried small white beans (soaked overnight in water)
15	sprigs fresh thyme, tied tightly with kitchen string
	Extra virgin olive oil
2	large red potatoes, cut into 1/4-inch dice
2	tablespoons canola oil
1	small red onion, finely chopped
2	ears fresh corn, shucked
	Salt and pepper, to taste
6	ounces slab bacon, rind removed, cut into 1/4-inch dice
2	tablespoons chives, finely chopped

1. In a medium pot, cover the beans and thyme with water by about 2 inches. Bring to a boil over medium heat, then reduce heat to a simmer. Cook the beans until tender. Drain off enough water so the top of the beans is just above water level. Add enough olive oil to barely cover the beans and bring the beans back to a simmer. Remove from heat and let cool in the liquid.

2. In a medium pot, bring the potatoes to a simmer over medium heat. Do not bring to a vigorous boil as the potatoes will fall apart. When tender (about 5 minutes), remove the potatoes from heat and drain.

3. In a skillet, warm the canola oil. Cook the onion over low heat until very soft. With a serrated knife, slice the kernels off the ears of corn. Add them to the skillet and continue cooking over low heat for about 5-7 minutes, or until the corn has lost its crunch. Season with salt and pepper to taste. Set aside.

4. Heat a small skillet over medium heat, add the bacon, and cook for 5 minutes. Drain off the fat and reserve the bacon.

5. Drain the beans, discarding the cooking liquid. In a large skillet, combine the beans, potatoes, onion, corn kernels, and bacon and heat through. Season with salt and pepper to taste, then add the chives. Serve with grilled fish or meat. Adapted from Lumiere