Cranberry-bean stew with parsley salad

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
1 medium Onion,dice
2 mediums Carrots,dice
1 can Tomato puree,28oz
1 cup Chicken broth
3 cups Cranberry beans,cooked
8 eaches Garlic cloves,roasted,peel
1 medium Zucchini,3/4\"dice
1 medium Yellow squash,3/4\"dice
3 tablespoons Sage,fresh,chop
2 teaspoons Salt,kosher +
1 x Pepper
½ cup Parsley leaves,whole
¼ cup Celery leaves,whole
1 teaspoon Olive oil
2 teaspoons Lemon juice
4 cups Rice,cooked

Directions

: Heat olive oil in large pot over med heat. Add onion & carrots & saute 10min. Stir in tomato puree & chicken broth. Add beans & roasted garlic, bring to boil, reduce heat & simmer 10min.

Stir in zucchini & squash, sage, S&P. Simmer 10 min more.

: Toss together the parsley & celery leaves, remaining 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, Aug⅛, 1995

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