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Summer Bean Stew

  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  2. 1 large onion, coarsely chopped
  3. 2 large garlic cloves, minced
  4. One 35-ounce can Italian plum tomatoes—seeded and coarsely chopped, juices reserved
  5. 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  6. 3 cups vegetable stock or water
  7. 2 bay leaves
  8. 1 teaspoon sweet paprika
  9. 1/2 teaspoon thyme
  10. 1/4 teaspoon saffron threads, crumbled (optional)
  11. Salt and freshly ground pepper
  12. 3/4 pound young green beans, cut into 1 1/2-inch lengths
  13. 1 large red bell pepper, cut into 3/4-inch chunks
  14. 1 medium zucchini, cut into 1 1/2-inch chunks
  15. 1 1/2 cups fresh or frozen baby lima beans
  16. Hot sauce
  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.
  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.
Notes One Serving Calories 301 kcal, Protein 10 gm, Carbohydrate 57 gm, Cholesterol 0, Total Fat 5.6 gm, Saturated Fat .7 gm.

Suggested Pairing

The citrusy acidity of Sauvignon Blanc stands up to tomatoes and its herbaceous character makes it a natural partner to peppers, zucchini and green beans. Look for lively examples, such as Quivira from California or Domaine Vacheron Sancerre from France.

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