Cranberry-Bean Stew With Parsley Salad
Published August 12, 1995
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 teaspoons olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 28-ounce can tomato puree
1 cup chicken broth, homemade or low-sodium canned
3 cups cooked cranberry beans
8 cloves roasted garlic, peeled
1 medium zucchini, cut into ¾-inch dice
1 medium yellow squash, cut into ¾-inch dice
3 tablespoons chopped fresh sage
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
½ cup whole parsley leaves
¼ cup whole celery leaves
2 teaspoons fresh lemon juice
4 cups cooked rice
Nutritional analysis per serving (6 servings)
83 grams carbs; 1 milligram cholesterol; 408 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 16 grams fiber; 1181 milligrams sodium; 16 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and carrots and saute for 10 minutes. Stir in the tomato puree and chicken broth. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes. Stir in the zucchini and yellow squash, sage, salt and pepper. Simmer for 10 minutes longer.
- Step 2
In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice. Season with salt and pepper to taste. Divide the rice among 6 plates. Spoon the stew over the rice and garnish with the parsley salad. Serve immediately.
Private Notes
Comments
Three cups cooked beans and 28 oz tomato sauce makes a very tomato-heavy dish. I added another can of beans (14 oz). Wondering if the beans were supposed to be 3 cups dried?
I followed the recipe exactly, as I usually do the first time, and was glad I did. I soaked and cooked the cranberry beans a day ahead and prepped everything else ahead, making it easy with the 10 minute cooking segments. I was surprised at the delicious crunch the parsley-celery leaf salad added to the stew. (I was skeptical.) I gave this 4 stars because sage is not my favorite herb - I'm more of a thyme/basil fan. But this stew hit the spot on a cool fall night. I'd make it again.