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Рецепт Cranberry Bean Stew With Parsley Salad
by Global Cookbook

Cranberry Bean Stew With Parsley Salad
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  Порций: 6

Ингредиенты

  • 1 tsp Extra virgin olive oil
  • 1 med Onion,dice
  • 2 med Carrots,dice
  • 1 can Tomato puree,28oz
  • 1 c. Chicken broth
  • 3 c. Cranberry beans,cooked
  • 8 x Garlic cloves,roasted,peel
  • 1 med Zucchini,3/4"dice
  • 1 med Yellow squash,3/4"dice
  • 3 Tbsp. Sage,fresh,chop
  • 2 tsp Salt,kosher + Pepper
  • 1/2 c. Parsley leaves,whole
  • 1/4 c. Celery leaves,whole
  • 1 tsp Extra virgin olive oil
  • 2 tsp Lemon juice
  • 4 c. Rice,cooked

Инструкции

  1. Heat extra virgin olive oil in large pot over med heat. Add in onion & carrots & saute/fry 10min. Stir in tomato puree & chicken broth. Add in beans & roasted garlic, bring to boil, reduce heat & simmer 10min. Stir in zucchini & squash, sage, S&P. Simmer 10 minutes more.
  2. Toss together the parsley & celery leaves, remaining extra virgin 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