Cranberry-Bean Stew With Parsley Salad

Name: Cranberry-Bean Stew With Parsley Salad
Total time: 35 min
Yield: Six servings
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 3/4-inch dice; 1 medium yellow squash, cut into 3/4-inch dice; 3 tablespoons chopped fresh sage; 2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1/2 cup whole parsley leaves; 1/4 cup whole celery leaves; 2 teaspoons fresh lemon juice; 4 cups cooked rice

By Molly O'Neill

Total Time: 35 minutes
Rating: 4(18)
Comments: Read comments

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Ingredients

Yield:Six servings

2teaspoons olive oil
1medium onion, peeled and diced
2medium carrots, peeled and diced
128-ounce can tomato puree
1cup chicken broth, homemade or low-sodium canned
3cups cooked cranberry beans
8cloves roasted garlic, peeled
1medium zucchini, cut into ¾-inch dice
1medium yellow squash, cut into ¾-inch dice
3tablespoons chopped fresh sage
2teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
½cup whole parsley leaves
¼cup whole celery leaves
2teaspoons fresh lemon juice
4cups cooked rice

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

18 user ratings

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Comments

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Cathy1 year ago

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.

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