Author Mark Bittman calls this his "kitchen-sink" version of cacciatore. While he offers you specific amounts and ingredients, he says you could use just about any vegetable you have on hand ready to use up.

Mark Bittman
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
35 mins
total:
1 hr
Servings:
4
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large skillet heat 1/4 cup oil over medium-high. Add mushrooms. Sprinkle with salt and black pepper. Reduce heat to medium-low. Cover; cook 5 minutes undisturbed. Uncover. (If mushrooms haven't released liquid, cover and cook 1 to 2 minutes more.) Increase heat to medium-high. Cook, uncovered, 10 minutes more or until skillet is dry and mushrooms are crisp. Set aside.

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  • Add onion and bell pepper to skillet with additional oil if needed; season with salt and pepper. Cook over medium 3 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add olives, garlic, and crushed red pepper. Cook until fragrant, less than a minute. Add tomatoes, wine, potatoes, and oregano. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until potatoes are tender.

  • Add mushrooms and fava beans to pot. Stir to coat. Simmer 5 to 10 minutes or until beans are cooked. Serves 4.

Nutrition Facts

408 calories; fat 20g; cholesterol 42mg; saturated fat 3g; carbohydrates 42g; mono fat 14g; poly fat 2g; insoluble fiber 11g; sugars 13g; protein 8g; vitamin a 2179.9IU; vitamin c 85.4mg; thiamin 1.3mg; riboflavin 0.3mg; niacin equivalents 7.3mg; vitamin b6 0.6mg; folate 100.4mcg; vitamin b12 0.1mcg; sodium 1270mg; potassium 1021mg; calcium 118mg; iron 2.7mg.
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