Fresh Cranberry Bean and Tomato Stew

1. 1

   In a food processor, puree the tomatoes until smooth.

2. 2

   In a large soup pot, heat the olive oil.

3. 3

   Add the onion, poblano and garlic and cook over moderate heat until beginning to soften, about 3 minutes.

4. 4

   Add the tomato puree and the beans to the pot, cover and simmer until the beans are tender, about 1 hour.

5. 5

   Season the stew with salt and pepper.

6. 6

   Ladle into bowls, sprinkle with the cilantro and serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.