Fresh shelling bean and corn ragout

2 T. olive oil
2 cloves garlic
1 c. shelling beans
1 c. fresh corn
2 T. dried currants
1 ½ c. chicken broth
¼ c. diced fresh tomato
2 T. chopped fresh oregano
1 T. fresh lemon zest
salt and pepper to taste

Gremolata to garnish: fresh minced parsley with raw garlic and lemon zest, moistened with olive oil.

Shell beans. Heat medium sized saucepan on medium heat heat add olive oil and sliced garlic. Sizzle for about 30 seconds and then add ½ c. chicken stock. Add fresh corn, beans, currants, tomato. Salt, pepper and freshly zested lemon.Add another ¼ cup of stock. And fresh oregano. Simmer on medium low heat and stir and add stock as necessary to cook until beans are just tender. Turn up heat to evaporate most of liquid. Add more fresh oregano and served garnished with gremolata.