June 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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.