© Kana Okada
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6

This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less beautiful tomatoes often sold for less at farmers' markets. Thanks to the creamy shell beans here, each serving provides 100 percent of the daily recommendation for fiber. Plus: How to Cook Any Bean  Recipe Tips from F&W Editors    More Dishes with Beans  

How to Make It

Step 1    

In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes.

Step 2    

Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer the stew over moderate heat until the tomatoes are hot, about 2 minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve.

Chef's Notes

One Serving 408 cal, 5 gm fat, 2.8 gm sat fat, 69 gm carb, 25 gm fiber.

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