Summer Bean Stew

Name: Summer Bean Stew
Ingredients: 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1 large onion, coarsely chopped; 2 large garlic cloves, minced; One 35-ounce can Italian plum tomatoesseeded and coarsely chopped, juices reserved; 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; 3 cups vegetable stock or water; 2 bay leaves; 1 teaspoon sweet paprika; 1/2 teaspoon thyme; 1/4 teaspoon saffron threads, crumbled (optional); Salt and freshly ground pepper; 3/4 pound young green beans, cut into 1 1/2-inch lengths; 1 large red bell pepper, cut into 3/4-inch chunks; 1 medium zucchini, cut into 1 1/2-inch chunks; 1 1/2 cups fresh or frozen baby lima beans; Hot sauce

16 ingredients

10 steps

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 large onion, coarsely chopped
2 large garlic cloves, minced
One 35-ounce can Italian plum tomatoesseeded and coarsely chopped, juices reserved
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
3 cups vegetable stock or water
2 bay leaves
1 teaspoon sweet paprika
1/2 teaspoon thyme
1/4 teaspoon saffron threads, crumbled (optional)
Salt and freshly ground pepper
3/4 pound young green beans, cut into 1 1/2-inch lengths
1 large red bell pepper, cut into 3/4-inch chunks
1 medium zucchini, cut into 1 1/2-inch chunks
1 1/2 cups fresh or frozen baby lima beans
Hot sauce

Directions

1

Heat 2 teaspoons of the oil in a nonreactive saucepan.
2

Add the onion and cook over moderate heat, stirring, until just beginning to brown, about 5 minutes.
3

Add the garlic and stir until fragrant, about 1 minute.
4

Add the tomatoes, potatoes, vegetable stock, bay leaves, paprika, thyme, saffron and a large pinch each of salt and pepper.
5

Cover partially, bring to a boil and cook until the potatoes are just tender, 10 to 12 minutes.
6

Add the green beans and red bell pepper to the saucepan.
7

Cover partially and cook until the vegetables are crisp-tender, about 5 minutes.
8

Add the zucchini and lima beans and cook until the vegetables are tender but not falling apart, about 5 minutes.
9

Season with salt and pepper.
10

Serve in bowls, drizzled with the remaining 1 tablespoon of oil and hot sauce.