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  • Cranberry Bean Stew With Parsley Salad

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    Cranberry Bean Stew With Parsley Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Extra virgin olive oil
    • 1 med Onion,dice
    • 2 med Carrots,dice
    • 1 can Tomato puree,28oz
    • 1 c. Chicken broth
    • 3 c. Cranberry beans,cooked
    • 8 x Garlic cloves,roasted,peel
    • 1 med Zucchini,3/4"dice
    • 1 med Yellow squash,3/4"dice
    • 3 Tbsp. Sage,fresh,chop
    • 2 tsp Salt,kosher + Pepper
    • 1/2 c. Parsley leaves,whole
    • 1/4 c. Celery leaves,whole
    • 1 tsp Extra virgin olive oil
    • 2 tsp Lemon juice
    • 4 c. Rice,cooked

    Directions

    1. Heat extra virgin olive oil in large pot over med heat. Add in onion & carrots & saute/fry 10min. Stir in tomato puree & chicken broth. Add in beans & roasted garlic, bring to boil, reduce heat & simmer 10min. Stir in zucchini & squash, sage, S&P. Simmer 10 minutes more.
    2. Toss together the parsley & celery leaves, remaining extra virgin olive oil & lemon juice. Season w/S&P. Divide the rice among plates. Spoon stew over rice & garnish w/parsley salad. Serve immediately. N.Y. Times, Aug.13, 1995

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