My F&W
quick save (...)
Fresh Shell Bean Stew
© Lucy Schaeffer

Fresh Shell Bean Stew

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 10
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil
  2. 1/2 small onion, finely diced
  3. 1 small carrot, finely diced
  4. 3 garlic cloves, minced
  5. 1 Anaheim chile pepper or other mild green chile pepper, seeded and minced
  6. 3 pounds fresh cranberry beans, shelled (about 3 cups)
  7. 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 teaspoon black peppercorns, 1/2 teaspoon allspice berries and 4 cloves, tied in cheesecloth
  8. 4 cups water
  9. Salt
  10. 1 pound small romano beans or larger beans, cut into 2-inch lengths
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.