Cranberry-bean Stew With Parsley Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Stews, Tried | 6 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1 | Onion, dice | |
| 2 | Carrots, dice | |
| 1 | Tomato puree, 28oz | |
| 1 | c | Chicken broth |
| 3 | c | Cranberry beans, cooked |
| 8 | Garlic cloves, roastedpeel | |
| 1 | Zucchini, 3/4"dice | |
| 1 | Yellow squash, 3/4"dice | |
| 3 | T | Sage, freshchop |
| 2 | t | Salt, kosher + |
| Pepper | ||
| 1/2 | c | Parsley leaves, whole |
| 1/4 | c | Celery leaves, whole |
| 1 | t | Olive oil |
| 2 | t | Lemon juice |
| 4 | c | Rice, cooked |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 624.6mg
Potassium: 690.1mg
Carbohydrates: 56.1g
Fiber: 10.4g
Sugar: 3.7g
Protein: 12.1g