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Cranberry Bean Stew

Contributed by: Bob's Red Mill Natural Foods

  • 6 oz Cranberry Beans
  • 2 tsp Sea Salt
  • 1 large clove Garlic, crushed
  • 1 large Bay Leaf
  • 2 Tbsp fresh Parsley, finely chopped
  • 1 cup Half and Half
  • 3 Potatoes peeled and diced ()
  • 3 oz frozen or fresh Cranberries
  • 2 Celery Stalks thinly sliced ()
  • 1 large Onion finely chopped ()
  • 6 cups Water
  • 1 tsp Black Pepper

Directions

Bring water to a boil in a deep pan. Add beans, onion, celery stalks, cranberries, potatoes, parsley, bay leaf, garlic, salt and black pepper. Boil rapidly for 15 minutes until brothy. Remove froth with a spoon and discard. Reduce heat, add half and half and simmer for 1 1/2 hours or until smooth. Put in blender for a smoother soup. Serve hot with whole grain bread.


NUTRITIONAL INFORMAITON
Serving Size: 1 Serving (202g)

Calories 200, Calories 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 180mg, Toatl Carbohydrates 40g, Dietary Fiber 10g, Sugars 6g, Protein 11g.
Cranberry Bean Stew

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Products Used in this Recipe

Cranberry Beans
 Grains Beans Seeds
Cranberry Beans
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Sea Salt
 Baking Aids
Sea Salt
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Nutritional Information

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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.