Best 3 Cranberry Bean Stew With Parsley Salad Recipes

Indulge in the tantalizing flavors of a hearty and nourishing Cranberry Bean Stew, perfectly complemented by a refreshing Parsley Salad. This delightful duo offers a symphony of textures and tastes that will warm your soul and tantalize your taste buds. Discover the magic of tender cranberry beans simmered in a rich tomato broth, infused with aromatic spices and a touch of sweetness from dried cranberries. As the stew simmers, its enticing aroma fills the air, promising a culinary journey like no other.

Accompanying the stew is a vibrant Parsley Salad, a symphony of freshness and vibrancy. Crisp parsley leaves, tossed with a zesty lemon-tahini dressing, create a delightful contrast to the hearty stew. The tangy dressing, infused with the brightness of lemon and the nutty flavor of tahini, elevates the salad to a new level, making it the perfect accompaniment to the robust stew.

This enticing culinary experience is not just a meal; it's a journey of flavors and textures, a testament to the beauty of simple, wholesome ingredients. The Cranberry Bean Stew and Parsley Salad stand as a testament to the culinary magic that can be created with a few pantry staples and a touch of inspiration. Join us on this culinary adventure, and let your taste buds dance with delight.

Here are our top 3 tried and tested recipes!

CRANBERRY BEAN SALAD

Cranberry Bean Salad image

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

Categories Salad Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

Ingredients

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

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-BEAN STEW WITH PARSLEY SALAD

Cranberry-Bean Stew With Parsley Salad image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, side dish

Time 35m

Yield Six servings

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 28-ounce can tomato puree
1 cup chicken broth, homemade or low-sodium canned
3 cups cooked cranberry beans
8 cloves roasted garlic, peeled
1 medium zucchini, cut into 3/4-inch dice
1 medium yellow squash, cut into 3/4-inch dice
3 tablespoons chopped fresh sage
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup whole parsley leaves
1/4 cup whole celery leaves
2 teaspoons fresh lemon juice
4 cups cooked rice

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

FRESH CRANBERRY BEAN SALAD

Fresh Cranberry Bean Salad image

Categories Salad Bean Lemon Fall Summer Gourmet

Yield Serves 4 as a side dish

Number Of Ingredients 6

Ingredients

1 1/2 pounds fresh cranberry or lima beans in pods
2 tablespoons salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
ground black pepper

Steps:

Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

Tips:

Choose the right type of beans. Cranberry beans are a hearty and flavorful type of bean that holds its shape well in stews. If you can't find cranberry beans, you can substitute another type of bean, such as kidney beans or black beans.
Soak the beans overnight. This will help to soften the beans and reduce the cooking time.
Use a variety of vegetables. This will add flavor and texture to the stew. Some good choices include carrots, celery, onions, and potatoes.
Don't overcook the beans. Beans are best when they are still slightly firm. Overcooking can make them mushy.
Serve the stew with a side of parsley salad. This will add a fresh and flavorful contrast to the stew.

Conclusion:

Cranberry bean stew with parsley salad is a hearty and flavorful meal that is perfect for a cold winter day. The stew is made with cranberry beans, vegetables, and spices, and it is simmered until the beans are tender and the vegetables are soft. The parsley salad is made with fresh parsley, lemon juice, and olive oil, and it adds a refreshing contrast to the stew. This meal is sure to warm you up on a cold day and leave you feeling satisfied.