Cranberry-Bean Stew W/Parsley Salad
Description
This rustic stew combines cranberry beans with roasted garlic, zucchini, and squash in a savory tomato and chicken 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
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: Heat olive oil in large pot over med heat.
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Add onion & carrots & saute 10min.
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Stir in tomato puree & chicken broth.
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Add beans & roasted garlic, bring to boil, reduce heat & simmer 10min.
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Stir in zucchini & squash, sage, S&P.
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Simmer 10 min more.
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: Toss together the parsley & celery leaves, remaining olive oil & lemon juice.
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Season w/S&P.
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Divide the rice among plates.
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Spoon stew over rice & garnish w/parsley salad.
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Serve immediately.
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N.Y.
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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.
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
