Fresh Cranberry Bean and Tomato Stew

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 pounds very ripe tomatoes, coarsely chopped
2. 3 tablespoons extra-virgin olive oil
3. 1 onion, cut into 1/2-inch dice
4. 1 large poblano chile, seeded and cut into 1/2-inch dice
5. 3 large garlic cloves, minced
6. 1 1/2 pounds fresh cranberry beans, shelled (1 pound)
7. Kosher salt and freshly ground pepper
8. 1/4 cup chopped cilantro
9. Sour cream, for serving

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.