Cranberry Bean Stew with Potatoes and Bell Peppers

Name: Cranberry Bean Stew with Potatoes and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cranberry beans (1/2 pound), soaked overnight and drained; 1/4 cup extra-virgin olive oil; 1 large sweet onion, coarsely chopped; 1 large red bell pepper, cut into 1/2-inch strips; 1 sweet Italian chicken sausage, casing removed; 2 cups drained canned diced tomatoes; 2 cups chicken stock; 4 thyme sprigs; Pinch of crushed red pepper; Salt and freshly ground pepper; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 2 tablespoons finely chopped parsley

Servings: persons

1 1/2 cups dried cranberry beans (1/2 pound), soaked overnight and drained
1/4 cup extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch strips
1 sweet Italian chicken sausage, casing removed
2 cups drained canned diced tomatoes
2 cups chicken stock
4 thyme sprigs
Pinch of crushed red pepper
Salt and freshly ground pepper
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 tablespoons finely chopped parsley

1
In a large saucepan, cover the beans with 3 inches of cold water and bring to a boil.
2
Cook over moderate heat until the beans are barely tender, about 30 minutes.
3
Drain.
4
Heat the olive oil in a large saucepan.
5
Add the onion and bell pepper and cook over moderate heat until softened, about 7 minutes.
6
Add the sausage and cook for 4 minutes, crumbling it with a spoon.
7
Add the beans, tomatoes, stock, thyme and crushed red pepper and season with salt and pepper.
8
Cover partially and simmer over moderate heat until the beans are tender, about 20 minutes.
9
Add the potatoes, cover partially and cook until tender, about 15 minutes longer.
10
Remove the thyme sprigs.
11
Stir in the parsley and serve.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dried cranberry beans (1/2 pound), soaked overnight and drained, 1/4 cup extra-virgin olive oil, 1 large sweet onion, coarsely chopped, 1 large red bell pepper, cut into 1/2-inch strips, and more.

Yes, Cranberry Bean Stew with Potatoes and Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Bean Stew with Potatoes and Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions