Recipes Fresh Shell Bean and Tomato Stew Be the first to rate & review! This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less beautiful tomatoes often sold for less at farmers' markets. Thanks to the creamy shell beans here, each serving provides 100 percent of the daily recommendation for fiber.Plus: Recipe Tips from F&W Editors More Dishes with Beans By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 3 cups fresh cranberry beans (from 3 pounds in the shell) 1 quart water 2 garlic cloves, halved 2 thyme sprigs, plus 1/2 teaspoon thyme leaves Pinch of baking soda 1 pound tomatoes, diced 2 tablespoons unsalted butter Salt Directions In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes. Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer the stew over moderate heat until the tomatoes are hot, about 2 minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve. Notes One Serving 408 cal, 5 gm fat, 2.8 gm sat fat, 69 gm carb, 25 gm fiber. Rate it Print