Farmer's Market Stew

My Mom went to the Farmer's market one Saturday morning in late September and bought everything that looked beautiful and lively. She found fresh pinto beans still in their shells, gorgeous green beans, vine ripened tomatoes, sweet corn and sweet onions. She had the herbs growing in pots outside her kitchen window or she might not have been so extravagant as to use three kinds.

She had my father shell the beans "to keep him out of trouble" or the cookie jar as I like to call it. She sautéed the onions and garlic and threw everything else in when they were soft and golden except the herbs which she threw in at the very end. She phoned me right after dinner to tell me I had to go out and buy everything to make it myself because it was "really great." So I did. And she's right. It's refreshing and light, yet very substantial. A fitting culinary ode to the last of the season's bounty.

Tip: If your tomatoes don't throw enough liquid, add a little water or chicken stock and a Tablespoon of tomato paste if you have some within easy reach.

Ingredients:

2	teaspoons olive oil
1	medium sweet onion, diced
1	clove garlic, minced
5	medium tomatoes, peeled, cored and chopped
1	pound fresh pinto beans
	Coarse salt and cracked black pepper
1	pound green beans, cut into bite size pieces
2	ears corn, corn cut off the cob
1	Tablespoon lemon thyme or regular thyme
1/4	cup roughly chopped basil
1	teaspoon fresh sage, chopped or more to taste

	In a 3 quart pot, heat olive oil over medium heat. When hot but not smoking, add olive oil, onion and garlic and cook covered until onions have softened, about 8-10 minutes.
	Increase heat to medium high. Add tomatoes and pinto beans, season with salt and pepper and cook covered at a steady simmer until beans have softened and are almost done, about 35-45 minutes.
	Add the thyme, basil and sage, taste and adjust seasonings with salt and pepper and cook one minute more. Serve immediately.

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