My F&W
quick save (...)

Fresh Shell Bean Stew

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD

This poblano chile-inflected stew is perfect as a light lunch with plenty of crusty bread or served with grilled steak.

Plus: More Soup Recipes and Tips

  1. 2 pounds cranberry beans, shelled (2 cups)
  2. 2 slices lean bacon
  3. 1 small onion, halved
  4. 3 tablespoons extra-virgin olive oil
  5. 1 medium leek, white and tender green parts only, sliced crosswise 1/4 inch thick
  6. 1 large garlic clove, minced
  7. 1 poblano chile, cut into 1/2-inch dice
  8. 2 large plum tomatoes-peeled, seeded and cut into 1/2-inch dice
  9. 1 teaspoon chopped thyme
  10. 1 teaspoon chopped tarragon
  11. Salt and freshly ground pepper
  1. In a medium saucepan, cover the cranberry beans with 1 inch of water. Add the bacon and onion and bring to a boil. Simmer over low heat until the beans are tender, about 15 minutes. Discard the bacon and onion and transfer the beans and their cooking liquid to a bowl.
  2. In the same saucepan, heat the olive oil. Add the leek, garlic and poblano and cook over low heat, stirring occasionally, until softened, about 12 minutes. Add the beans and their cooking liquid and bring to a simmer. Add the tomato and simmer over moderate heat until tender, about 3 minutes. Stir in the thyme and tarragon and season with salt and pepper. Serve the stew hot or warm.
Make Ahead The stew can be refrigerated for up to 2 days. Reheat gently before serving.
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
    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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.