Active Time
Total Time
Serves : 6

How to Make It

Step 1    

Heat 2 teaspoons of the oil in a nonreactive saucepan. Add the onion and cook over moderate heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes, potatoes, vegetable stock, bay leaves, paprika, thyme, saffron and a large pinch each of salt and pepper. Cover partially, bring to a boil and cook until the potatoes are just tender, 10 to 12 minutes.

Step 2    

Add the green beans and red bell pepper to the saucepan. Cover partially and cook until the vegetables are crisp-tender, about 5 minutes. Add the zucchini and lima beans and cook until the vegetables are tender but not falling apart, about 5 minutes. Season with salt and pepper. Serve in bowls, drizzled with the remaining 1 tablespoon of oil and hot sauce.

Chef's Notes

One Serving Calories 301 kcal, Protein 10 gm, Carbohydrate 57 gm, Cholesterol 0, Total Fat 5.6 gm, Saturated Fat .7 gm.

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