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