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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.

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Ingredients

Directions

  • 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, (3 g saturated fat, 2 g polyunsaturated fat, 14 g monounsaturated fat), 42 mg cholesterol, 1270 mg sodium, 42 g carbohydrates, 11 g fiber, 13 g sugar, 8 g protein.


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