Ingredients :

2 lb fresh baby lima beans in the pod OR 3 cups shelled lima beans
3 tbs vegetable oil divided
1 lrg ripe tomato OR 3/4 c peeled seeded chopped tomato and drained
3 lrg fresh basil leaves chopped
4 cup defatted chicken broth or less as needed
1/2 lb pumpkin-squash 1/4-inch cubes
Salt to taste
1 1/2 cup corn kernels
1/2 x red bell pepper very finely diced
1 tbs finely minced fresh basil

Method :

* Shell the lima beans, rinse, and drain.
* Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.
* Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.
* Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.
* Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.
* Heat the remaining 2 tablespoons of oil in a small pan over medium heat.
* Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.
* Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.