Cranberry-Bean Stew With Parsley Salad

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Servings: 6 Difficulty: Advanced
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Hearty Cranberry Bean Stew with Roasted Garlic and Fresh Parsley Salad
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Cranberry-Bean Stew With Parsley Salad

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1018.4

Description

This rustic stew combines cranberry beans, roasted garlic, and seasonal vegetables in a savory tomato and broth base. It is served over cooked rice and topped with a bright, lemony parsley and celery leaf salad. The dish offers a comforting balance of earthy beans and fresh herbs, making it a satisfying main course.

Ingredients

Directions

  1. : Heat olive oil in large pot over med heat.
  2. Add onion & carrots & saute 10min.
  3. Stir in tomato puree & chicken broth.
  4. Add beans & roasted garlic, bring to boil, reduce heat & simmer 10min.
  5. Stir in zucchini & squash, sage, S&P.
  6. Simmer 10 min more.
  7. : Toss together the parsley & celery leaves, remaining olive oil & lemon juice.
  8. Season w/S&P.
  9. Divide the rice among plates.
  10. Spoon stew over rice & garnish w/parsley salad.
  11. Serve immediately.
  12. N.Y.
  13. Times, Aug.13, 1995

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1018.4kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 3.2g16%
Cholesterol 53.4mg18%
Sodium 9894.7mg413%
Total Carbohydrate 192.1g65%
Dietary Fiber 28.0g113%
Sugars 17.4g
Protein 43.2g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, beans,cooked, berries, boiling, broth, carrots,dice, celery, chicken, cloves,roasted,peel, cranberry, cranberrybean, garlic, juice, leaves,whole, lemon, mediterranean, oil, olive, onion,dice, parsley
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