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
A Recipe for
Cranberry-Bean Stew With Parsley Salad
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This Recipe for Cranberry-Bean Stew With Parsley Salad is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Cranberry-Bean Stew With Parsley Salad from the recipe cookbook of Recipes-to-go (Bean)
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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
Serves: 6
Cranberry-Bean Stew With Parsley Salad Recipe brought to you by Recipes To-Go