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Fresh Cranberry Bean and Tomato Stew

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Fresh Cranberry Bean and Tomato Stew

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 20 MIN
SERVES: 4
Real Food author 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.
ingredients
  • 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
directions
  1. 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.
  2. Season the stew with salt and pepper. Ladle into bowls, sprinkle with the cilantro and serve with sour cream.

MAKE AHEAD The stew can be refrigerated overnight.

NOTES One Serving 564 Calories, 13 gm Total Fat, 2 gm Saturated Fat, 89 gm Carbohydrates, 33 gm Fiber.

wine recommendation Two terrific, environmentally conscious producers from France's Beaujolais region—whose light red wines will pair ideally with this garden-fresh stew—are Paul Janin and Patrick Brunet. Janin's black raspberry-driven 2003 Clos du Tremblay Moulin-à-Vent is farmed biodynamically (a rigorous form of organic farming), while Brunet uses sustainable farming practices for his lively 2004 Domaine de Robert Fleurie.

Search for easy-to-find light, fruity beaujolais
Recipe by Nina Planck
From What Does Eating Well Really Mean?
This recipe originally appeared in August, 2006.