Active Time
20 MIN
Total Time
1 HR 20 MIN
Serves : 4

How to Make It

Step 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.

Step 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.


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

Suggested Pairing

A light, environmentally conscious red from France's Beaujolais region will pair ideally with this garden-fresh stew.

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