Ingredients:

• 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

Method:

1. 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.
2. While that’s cooking, saute the onion and garlic in a skillet in 1 tsp oil.
3. When soft, add the chopped tomatoes along with the dried herbs. Add about 1 cup of water and bring to a boil.
4. Cook until the tomatoes soften.
5. You can add sugar is your tomatoes are tangy. Add the beans.
6. Cook for another 5-10 minutes. You can mash some beans to thicken the stew.
7. Garnish with fresh oregano and serve hot. Try it with flatbread, Indian rotis, (even flour tortillas work), bread etc.
8. Recipe courtesy: Dhivya Karthik
9. http://chefinyou.com/