Fresh Cranberry Bean and Tomato Stew

Fresh Cranberry Bean and Tomato Stew
  1. 8 oz (abt 225 grams) fresh shelled Cranberry Beans
  2. 1 Onion, chopped
  3. 1 Jalapeno, seeded - or to taste (optional)
  4. 1-2 Garlic cloves
  5. 4 med-large (about 12 oz) ripe Tomatoes, chopped
  6. 1/2 teaspoon dried Oregano,
  7. 1/2 teaspoon dried Thyme,
  8. Sugar to taste, optional (if tomatoes are off season)
  9. Salt to taste
  10. Few fresh oregano leaves to garnish
  1. Combine the beans, salt and water in a saucepan and bring to a boil. Reduce to medium heat and cook until tender; around 10-12 minutes. While the beans are cooking, in a separate pan, sauté the onion and garlic in a skillet in 1 teaspoon oil. Saute the onions until translucent and then add the chopped tomatoes along with the dried herbs. Add about 1 cup water and bring to a boil.
  2. Continue cooking until the tomatoes soften; add the beans and cook for another 5-10 minutes.
  3. Mash some beans to thicken the stew. Garnish with fresh oregano and serve hot.
  4. Try it with flatbread, Indian rotis, (even flour tortillas work), bread etc. Especially delicious the next day added on top of Bruschetta  (along with some basil pesto).
Adapted from chefinyou.com
Adapted from chefinyou.com
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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