Fresh Cranberry Beans and Tomato Stew

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

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  • 8 oz (about 225 g) - fresh shelled cranberry beans
  • 1 - onion chopped
  • 1 - jalapeno, seeded (optional)
  • 1-2 - garlic cloves
  • 4 - medium to large (about 12 oz) ripe tomatoes, chopped
  • 1/2 tsp - dried oregano
  • 1/2 tsp - dried thyme
  • Sugar, optional (if tomatoes are off season)
  • salt t
  • few -fresh oregano leaves to garnish

How to Make Fresh Cranberry Beans and Tomato Stew

  • Combine the beans, salt and water in a saucepan and bring it to a boil. Bring it medium heat and cook until tender. Takes around 10-12 minutes.
  • While that's cooking, saute the onion and garlic in a skillet in 1 tsp oil.
  • When soft, add the chopped tomatoes along with the dried herbs. Add about 1 cup of water and bring to a boil.
  • Cook until the tomatoes soften.
  • You can add sugar is your tomatoes are tangy. Add the beans.
  • Cook for another 5-10 minutes. You can mash some beans to thicken the stew.
  • Garnish with fresh oregano and serve hot. Try it with flatbread, Indian rotis, (even flour tortillas work), bread etc.
  • Recipe courtesy: Dhivya Karthik