This Meditteranean Cranberry Bean Stew with Celery Root is an absolute must-try! It’s hot, comforting, and perfect for these cold rainy days. Sauteed onion, garlic, and celery root simmered in a brothy Roma tomato base. It’s the perfect soup before any meal or enjoy it alone with crusty artisanal bread.
Mediterranean Cranberry Bean Stew Ingredients
Cranberry beans— these oval-shaped beans are creamy and have a nutty flavor. Before cooking they are pale with white speckles of pink.
Celery root + celery leaves— this ingredient will add a wonderful veggie flavor and aroma just like traditional celery branches would do in chicken noodle soup.
Garlic and onions—will add layers of flavor.
Roma tomatoes—use ripe, red tomatoes. Nothing on the greener side.
Broth—feel free to use chicken or vegetable broth. Try to find low-sodium if possible. This will allow you to have more control over the sodium.
Herbs and spices— you’ll need a bay leaf, red chili flakes, and paprika.
Other equally important ingredients like olive oil, salt, and pepper.
Cranberry Bean Stew Variations and Substitutions
- Unable to find celery root? Feel free to swap for a fennel bulb. Remove the sprigs, coarsely chop the fennel, and add it just like you would the celery root. Then, add 2 tbsp of finely chopped fennel sprigs. Garnish with additional sprigs on top.
- Use ripe-vine tomatoes in place of the Roma variety. It’s more important to use whatever is ripe, red, and fragrant.
- Add a chopped jalapeno for much-needed heat.
- Make it protein-rich. Additionally, add large diced chicken breast, chickpeas, or ground meat. Make sure to sautee with the onions if choosing to add uncooked meats.
More Delicious Recipes
Mediterranean Cranberry Bean Stew with Celery Root
- 6 very ripe roma tomatoes or use 4 vine-ripe tomatoes
- 1/4 cup olive oil
- 1 medium red onion, finely chopped
- 1 medium celery root, small dice
- 2 tbsp finely chopped celery leaves
- 4 cloves garlic, finely chopped
- 1 bay leaf
- 1 tsp paprika
- pinch of chili flakes
- salt and pepper
- 2 cups shelled, fresh cranberry beans may also use from a can
- 3 cups vegetable broth
- First, start by bringing a medium pot of water to a boil. Meanwhile, fill up a large bowl with ice-cold water. When ready, cut an X at the bottom of each tomato. Place the tomatoes in the boiling water for about 30 seconds. Shock the tomatoes in the cold water. This will help peel off the skin. Slice the tomatoes in half horizontally. Remove the seeds and cores. Chop then set aside.
- In a large pot over medium heat, add the olive oil, onion, celery root and leaves, garlic, bay leaf, paprika, chili flakes, salt, and pepper. Sautee until the onions are translucent—about 5-7 minutes.
- When ready, add the tomatoes. Season with salt and pepper. Cook for a few minutes—long enough until broken down.
- Finally, add the beans and the broth and cook on a low simmer for 30 minutes or until the beans and celery root are fork-tender. Discard the bay leaf before serving. Garnish with freshly chopped celery leaves. Enjoy while hot.