Vegetable Paella

By davidgoodman

Ingredients

• 1 c. dried cannellini beans or other white beans
• 1 c. dried lima beans
• 2 tbsp. olive oil
• 1 2/3 c. chopped tomato
• 1 c. chopped red bell pepper
• 1 c. chopped yellow bell pepper
• 3/4 c. chopped onion
• 3/4 c. diced zucchini
• 3/4 c. diced yellow squash
• 1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
• 2 garlic cloves, minced
• 2/3 c. water
• 1/3 c. kalamata olives, pitted and sliced
• 1 1/4 tsp. saffron threads, crushed
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 (14 1/2-oz.) cans vegetable broth
• 3 c. cooked wild rice

Preparation

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander and set aside. Heat oil in a large Dutch oven over medium heat. Add tomato and next 7 ingredients (tomato through garlic); sauté 5 minutes or until tender. Add beans, water, and next 6 ingredients (water through broth); cover, reduce heat, and simmer 1 hour or until beans are tender. Stir in rice, and simmer an additional 3 minutes or until thoroughly heated.