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- 9 cups
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Served over a bed of brown rice, these irresistible Spanish-style fava beans make a delicious hearty meal. Smoked paprika gives this classic dish an unmistakably smoky flavor, while fresh Roma tomatoes (or other tomatoes) combine with onion and garlic to create an aromatic tomato sauce. This vegan version skips the ham in favor of tender, sweet green peas, which melt in your mouth and play well against the firm, hearty fava beans. For a tapas-style dish, simply skip the rice and serve with crusty bread.
Tips: Canned favas can be hard to find. If you like, use frozen fava beans or cook up a batch of dried fava beans. Or substitute creamy butter beans, broad beans, lima beans, or even edamame.
If gluten is a concern, be sure to serve the beans over brown rice, as barley contains wheat.
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1 cup chopped yellow onion
- 3 or 4 cloves garlic, minced
- 1½ teaspoon smoked paprika
- 3 cups shelled fresh English peas or frozen green peas
- 2 cups coarsely chopped roma tomatoes
- 1 15-oz. can fava beans or no-salt-added butter beans, rinsed and drained (2 cups)
- ⅔ cup low-sodium vegetable broth
- ¼ cup chopped fresh parsley
- 2 tablespoons sherry vinegar
- ¼ teaspoon freshly ground black pepper
- 4 cups hot cooked brown rice or barley
Instructions
- In a large skillet cook onion over medium 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in garlic and paprika. Cook and stir 1 minute. Stir in the next four ingredients (through broth). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until tomatoes are broken down and mixture is saucy, stirring occasionally.
- Stir in parsley, vinegar, and pepper. Serve over rice.
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