Green Bean, Zucchini, And Potato Stew Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
8 ounce: Potatoes, peeled, 1" cubed
1 cup: Onion, chopped
3/4 cup: Italian parsley, chopped
1 lbs: Green beans, trimmed, halved
1 can: Italian tomatoes, 28 oz can,
1/4 tsp: Cayenne pepper,
-drained, juices reserved,
8 ounce: Zucchini, cut 1" slices
-chopped,
Directions:
Heat oil in a large non-stick skillet. Add onions and saute 5
minutes. Add green beans and cayenne pepper and saute about 3 minutes
until onion is translucent. Add zucchini, potatoes and parsley. Pour
tomatoes and the juices over vegetables, bring to boil. Reduce heat,
cover and simmer until potatoes are tender, stirring frequently,
about 45 minutes. Season with salt & pepper. Can be served warm or at
room temperature.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
Source from luhu.jp
minutes. Add green beans and cayenne pepper and saute about 3 minutes
until onion is translucent. Add zucchini, potatoes and parsley. Pour
tomatoes and the juices over vegetables, bring to boil. Reduce heat,
cover and simmer until potatoes are tender, stirring frequently,
about 45 minutes. Season with salt & pepper. Can be served warm or at
room temperature.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
Source from luhu.jp