Servings: Makes 4 Servings
In a large saucepan, combine cranberry beans and water; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Add 1/2 tsp. salt and cook 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 Tbsp. 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 tsp. 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.
Add cranberry beans and cook until heated through, about 1 minute. Stir in basil and adjust seasoning to taste.
Meanwhile, in another sauté pan, heat remaining 1 Tbsp. 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.
Note: If you can't find fresh cranberry beans, substitute canned cannellini or great northern beans, rinsed and drained, and skip the first step.
From the June 2008 issue of O, The Oprah Magazine
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