Fresh Shell Bean Stew

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  • Servings: 10

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  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, finely diced
  • 1 small carrot, finely diced
  • 3 garlic cloves, minced
  • 1 Anaheim chile pepper or other mild green chile pepper, seeded and minced
  • 3 pounds fresh cranberry beans, shelled (about 3 cups)
  • 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 teaspoon black peppercorns, 1/2 teaspoon allspice berries and 4 cloves, tied in cheesecloth
  • 4 cups water
  • Salt
  • 1 pound small romano beans or larger beans, cut into 2-inch lengths

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the onion, carrot, garlic and chile and cook over low heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the fresh cranberry beans, the spice-herb bundle and the water and bring to a boil over high heat. Reduce the heat and simmer until the beans are tender, about 30 minutes. Discard the spice bundle and season the stew with salt.

  2. Meanwhile, bring a large saucepan of water to a boil. Add salt and the romano beans and cook until tender, about 5 minutes. Drain the beans and keep warm. Just before serving, stir the romano beans into the fresh cranberry bean stew. Season with salt and serve hot.

Contributed By Photo © Lucy Schaeffer Published September 2008

481696 recipes/fresh-shell-bean-stew 2013-12-06T23:26:51+00:00 Peter Hoffman fall|winter|stewing|dinner-party|beans-grains-and-legumes|soups-and-stews|10|basic-easy|healthy|make-ahead|vegetarian september-2008,Peter Hoffman,savoy,fresh shell bean stew,vegetarian stew,vegan stew recipe recipes,fresh-shell-bean-stew 481696

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