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. More Light Stews
Recipe Summary test
The stew can be refrigerated overnight.
One Serving 564 Calories, 13 gm Total Fat, 2 gm Saturated Fat, 89 gm Carbohydrates, 33 gm Fiber.
A light, environmentally conscious red from France's Beaujolais region will pair ideally with this garden-fresh stew.