Cranberry Bean Stew With Parsley Salad Recipes

CRANBERRY BEAN SALAD

Steps:

• Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
• Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

CRANBERRY BEAN SOUP

Steps:

• Soak the beans in cold water to cover overnight.
• Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
• Meanwhile, saute the pancetta until it renders its fat.
• Add the garlic cloves and saute.
• Add the tomatoes and parsley and cook for 15 minutes.
• Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
• Add the tomato mixture and the spaghetti to the soup.
• Taste and season with salt and pepper.
• Cook the soup to warm it through.
• Garnish with minced garlic and a stream of olive oil.

CRANBERRY-BEAN STEW WITH PARSLEY SALAD

Steps:

• Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and carrots and saute for 10 minutes. Stir in the tomato puree and chicken broth. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes. Stir in the zucchini and yellow squash, sage, salt and pepper. Simmer for 10 minutes longer.
• In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice. Season with salt and pepper to taste. Divide the rice among 6 plates. Spoon the stew over the rice and garnish with the parsley salad. Serve immediately.