CRANBERRY-BEAN STEW WITH PARSLEY SALAD
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, side dish
Time 35m
Yield Six servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 16 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1328 milligrams, Sugar 9 grams
CRANBERRY BEAN SALAD
Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.
Provided by Soup Loving Nicole
Time 1h50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g
CRANBERRY BEANS IN OLIVE OIL
Provided by Food Network
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Wash and pick over the beans. Place in a pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, about 1 hour. Drain and rinse in a colander.
- Heat the oil in a large skillet, add the onions, season with salt and pepper, and saute until onions are soft, 5 to 7 minutes. Add the garlic and saute another minute to release the aromas. Stir in the beans, and saute until beans are heated through, 3 to 5 minutes. Stir in the parsley, adjust the seasonings, and remove from the heat.
- Transfer beans to a large serving bowl, drizzle with additional olive oil and serve with lemon wedges. Serve warm or room temperature.
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