Fresh Shell Bean Stew

Name: Fresh Shell Bean Stew
Ingredients: 2 pounds cranberry beans, shelled (2 cups); 2 slices lean bacon; 1 small onion, halved; 3 tablespoons extra-virgin olive oil; 1 medium leek, white and tender green parts only, sliced crosswise 1/4 inch thick; 1 large garlic clove, minced; 1 poblano chile, cut into 1/2-inch dice; 2 large plum tomatoes-peeled, seeded and cut into 1/2-inch dice; 1 teaspoon chopped thyme; 1 teaspoon chopped tarragon; Salt and freshly ground pepper

11 ingredients

10 steps

Ingredients

2 pounds cranberry beans, shelled (2 cups)
2 slices lean bacon
1 small onion, halved
3 tablespoons extra-virgin olive oil
1 medium leek, white and tender green parts only, sliced crosswise 1/4 inch thick
1 large garlic clove, minced
1 poblano chile, cut into 1/2-inch dice
2 large plum tomatoes-peeled, seeded and cut into 1/2-inch dice
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
Salt and freshly ground pepper

Directions

1

In a medium saucepan, cover the cranberry beans with 1 inch of water.
2

Add the bacon and onion and bring to a boil.
3

Simmer over low heat until the beans are tender, about 15 minutes.
4

Discard the bacon and onion and transfer the beans and their cooking liquid to a bowl.
5

In the same saucepan, heat the olive oil.
6

Add the leek, garlic and poblano and cook over low heat, stirring occasionally, until softened, about 12 minutes.
7

Add the beans and their cooking liquid and bring to a simmer.
8

Add the tomato and simmer over moderate heat until tender, about 3 minutes.
9

Stir in the thyme and tarragon and season with salt and pepper.
10

Serve the stew hot or warm.