Cranberry Bean Stew with Caper Berries and Slow Roasted Tomatoes
 
Prep time
Cook time
Total time
 
Serves: Hearty 4
Ingredients
  • 1 Cup dried cranberry beans
  • 5-6 Celery stalks
  • 1 Container grape tomatoes (16 Oz.)
  • 2 Shallots
  • 8 - 10 Caper berries
  • ½ - ¾ Cup golden raisins
  • Optional: Add some garlic for a great punch of flavor (I only left it out because it doesn't agree with me)
  • Couscous or grain of your choice (or serve atop toast)
  • Fresh parsley to garnish
Instructions
  1. Cook the cranberry beans using your favorite method. I use two methods; one is a same-day method posted here and the other is a two-day method posted here. The beans can be made ahead and stored in the refrigerator (reserve bean liquid).
  2. To roast the tomatoes, turn your oven to bake 350F and line a small baking tray with parchment paper.
  3. Slice the tomatoes horizontally creating small circles.
  4. Toss sliced tomatoes with some olive oil, a pinch of salt, and garlic if using. Lay out on the parchment paper prepared pan.
  5. Place in oven for about an hour or until the tomatoes look well roasted and wrinkly around the edges. Check them frequently towards the end of the cook time to make sure they do not start to burn.
  6. Prepare the grain you want to serve the stew on and cook according to package instructions.
  7. Finely dice your celery and shallots while the tomatoes cook.
  8. About 25 minutes before your tomatoes are ready, begin sautéing your celery and shallots in a large pot with some olive oil and a pinch of salt.
  9. Sauté until they are soft. (If using garlic, add to celery and shallots just before mixing in the beans.)
  10. Add in the roasted tomatoes and cranberry beans including some of the bean cooking liquid. Depending on how thick or loose you want the stew, add the appropriate amount of bean liquid.
  11. Slice your caper berries the same way you did the tomatoes and add into the stew along with the raisins.
  12. Taste and adjust seasoning as needed, adding more salt or other seasonings as you like.
  13. Cook until the mixture is nice and bubbly and all of the flavors have had time to mix and mingle. About 25 minutes.
  14. Serve heaping spoonfuls over your couscous and chop some fresh parsley to garnish.
Notes
Prep time does not include the time it takes to cook the beans.
Recipe by at https://www.thescratchartist.com/cranberry-bean-stew-caper-berries-slow-roasted-tomatoes/