Cranberry Bean Stew

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Cranberry Bean Stew

Recipe Ingredients:
6 ounces	Cranberry Beans
6 cups	Water
1 large	Onion, finely chopped
2	Celery Stalks, thinly sliced
3 ounce	Frozen or Fresh Cranberries
3	Potatoes, peeled and diced
1 cup	Half and Half
2 tbsp	Fresh Parsley, finely chopped
1 large	Bay Leaf
1 large	Clove Garlic, crushed
2 tsp	Sea Salt
1 tsp	Black Pepper
Cooking Directions:
1.	Bring water to a boil in a deep pan. Add beans, onion, celery stalks, cranberries, potatoes, parsley, bay leaf, garlic, salt and black pepper. Boil rapidly for 15 minutes until brothy. Remove froth with a spoon and discard. Reduce heat, add half and half and simmer for 1 1/2 hours or until smooth. Put in blender for a smoother soup. Serve hot with whole grain bread.

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

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