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 tomatoes—seeded 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
Instructions
- 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.
