Cranberry-bean Stew W/parsley Saladstews 1 teaspoon 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 tablespoon sage,fresh,chop 2 teaspoon salt,kosher + 1 single pepper 1/2 cup parsley leaves,whole 1/4 cup celery leaves,whole 1 teaspoon olive oil 2 teaspoon lemon juice 4 cup rice,cooked : 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 |
