Fresh Cranberry Bean and Tomato Stew
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: 4
Real Food author Nina Planck grew up on a farm in Virginia in the '70s, where her family grew vegetables, including heirloom tomatoes. At their farm stand, the Plancks sold unsightly tomato "seconds" in gallon baskets, at dirt-cheap prices, for use in sauces, juice, salsa and soup. To this day, Planck prepares this stew with tomato seconds and just-picked cranberry beans, topping it with a big dollop of cold, tangy sour cream.
- 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
- 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.
A light, environmentally conscious red from France's Beaujolais region will pair ideally with this garden-fresh stew.