Cranberry Bean Stew With Parsley Salad
Ingredients| 1 tsp 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 each garlic cloves,roasted,peel 1 medium zucchini,3/4dice 1 medium yellow squash,3/4dice 3 tbsp sage,fresh,chop 2 tsp salt,kosher + 1 pepper 1/2 cup parsley leaves,whole 1/4 cup celery leaves,whole 1 tsp olive oil 2 tsp lemon juice 4 cup rice,cooked |
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: 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
Servings:
6
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