- 3 pounds very ripe tomatoes, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 1 onion, cut into 1/2-inch dice
- 1 large poblano chile, seeded and cut into 1/2-inch dice
- 3 large garlic cloves, minced
- 1 1/2 pounds fresh cranberry beans, shelled (1 pound)
- Kosher salt and freshly ground pepper
- 1/4 cup chopped cilantro
- Sour cream, for serving
How to make this recipe
- In a food processor, puree the tomatoes until smooth. In a large soup pot, heat the olive oil. Add the onion, poblano and garlic and cook over moderate heat until beginning to soften, about 3 minutes. Add the tomato puree and the beans to the pot, cover and simmer until the beans are tender, about 1 hour.
- Season the stew with salt and pepper. Ladle into bowls, sprinkle with the cilantro and serve with sour cream.
The stew can be refrigerated overnight.
One Serving 564 Calories, 13 gm Total Fat, 2 gm Saturated Fat, 89 gm Carbohydrates, 33 gm Fiber.
A light, environmentally conscious red from France's Beaujolais region will pair ideally with this garden-fresh stew.