Mediterranean Cranberry Bean Stew with Celery Root
Hearty Mediterranean Cranberry Bean Stew with Celery Root that is healthy, naturally gluten-free, and you'll love how easy it is to make.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from ARAN GOYOAGA with modifications made.