FRESH CRANBERRY BEAN AND TOMATO STEW

3 pounds very ripe tomatoes, coarsely chopped

3 tablespoons extra-virgin olive oil

1 onion, cut into 1/2-inch dice

1 large poblano chile, seeded and cut into 1/2-inch dice

3 large garlic cloves, minced

1 1/2 pounds fresh cranberry beans, shelled (1 pound)

Kosher salt and freshly ground pepper

Sour cream, for serving

In a food processor, puree the tomatoes until smooth. In a large soup pot, heat the olive oil. Add the onion, poblano and garlic and cook over moderate heat until beginning to soften, about 3 minutes. Add the tomato puree and the beans to the pot, cover and simmer until the beans are tender, about 1 hour.

Season the stew with salt and pepper. Ladle into bowls, sprinkle with the cilantro and serve with sour cream.

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