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| Cranberry-Bean Stew With Parsley Salad Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
1 teaspoon olive oil
1 medium onion,dice
2 medium carrots,dice
1 can tomato puree,28oz
1 cup chicken broth
3 cup cranberry beans,cooked
8 garlic cloves,roasted,peel
1 medium zucchini,3/4dice
1 medium yellow squash,3/4dice
3 tablespoon sage,fresh,chop
2 teaspoon salt,kosher +
1 pepper
1/2 cup parsley leaves,whole
1/4 cup celery leaves,whole
1 teaspoon olive oil
2 teaspoon lemon juice
4 cup rice,cooked
Cooking 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, Aug.13, 1995
stews,tried
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