Cranberry Bean Stew With Potatoes And Bell Peppers Recipe

Cooking Directions

• STEP 1.Start by soaking the cranberry beans overnight in water.
• STEP 2.In a large pot, heat some olive oil and sauté the onions and garlic until they are soft and fragrant.
• STEP 3.Add the soaked cranberry beans, diced potatoes, and chopped bell peppers to the pot.
• STEP 4.Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 45 minutes or until the beans and potatoes are tender.
• STEP 5.Season the stew with salt, pepper, and any other desired herbs or spices.
• STEP 6.Serve the cranberry bean stew hot, garnished with fresh herbs if desired.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you don't have time to soak the cranberry beans overnight, you can use canned beans instead.
• Feel free to add other vegetables like carrots or celery to the stew for extra flavor and nutrition.
• For a creamier texture, you can blend a portion of the stew using an immersion blender.

Storage and Serving

• Serve the cranberry bean stew hot with crusty bread or rice.
• Garnish with fresh herbs like parsley or cilantro for added freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.