Fresh Cranberry Bean and Tomato Stew

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.

 

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  • Servings: 4
KEY: Fall, Summer, Stewing, Beans, Grains & Legumes, Soups & Stews, Healthy, Make Ahead, Vegetarian, Dinner

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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

How to make this recipe

  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.

Suggested Pairing

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

Contributed By Published August 2006

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