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
How to Make It
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.
Make Ahead
Notes
One Serving 564 Calories, 13 gm Total Fat, 2 gm Saturated Fat, 89 gm Carbohydrates, 33 gm Fiber.
