Ingredients
3 pounds very ripe tomatoes, coarsely chopped (unsightly "seconds" are great for this)
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
1/4 cup chopped cilantro

Preparation
In a food processor, puree the tomatoes until smooth.

Water sauté the onion, poblano and garlic and 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.

MAKE AHEAD The stew can be refrigerated overnight.

SUGGESTED PAIRING
A light, environmentally conscious red from France's Beaujolais region will pair ideally with this garden-fresh stew.