Recipes

Fresh Cranberry Bean and Tomato Stew

Name: Fresh Cranberry Bean and Tomato Stew
Total time: 80 min
Ingredients: 3 pounds very ripe tomatoes, coarsely chopped; 3 tablespoons extra-virgin olive oil; 1 onion, cut into 1/2-inch dice; 1 large poblano chile, seeded and cut into 1/2-inch dice; 3 large garlic cloves, minced; 1 1/2 pounds fresh cranberry beans, shelled (1 pound); Kosher salt and freshly ground pepper; 1/4 cup chopped cilantro; Sour cream, for serving

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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

By Nina Planck

Updated on November 2, 2015

Active Time:

20 mins

Total Time:

1 hrs 20 mins

Yield:

4

Ingredients

3 pounds very ripe tomatoes, coarsely chopped
3 tablespoons extra-virgin olive oil
1 onion, cut into 1/2-inch dice
1 large poblano chile, seeded and cut into 1/2-inch dice
3 large garlic cloves, minced
1 1/2 pounds fresh cranberry beans, shelled (1 pound)
Kosher salt and freshly ground pepper
1/4 cup chopped cilantro
Sour cream, for serving

Directions

In a food processor, puree the tomatoes until smooth. In a large soup pot, heat the olive oil. Add the onion, poblano and garlic and cook over moderate heat until beginning to soften, about 3 minutes. Add the tomato puree and the beans to the pot, cover and simmer until the beans are tender, about 1 hour.
Season the stew with salt and pepper. Ladle into bowls, sprinkle with the cilantro and serve with sour cream.