- Prep-time: / Ready In:
- 9 cups
- Serving size: 2 1/4 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 gluten.
For more inspiration, check out these tasty ideas:
- Burritos with Spanish Rice and Black Beans
- Instant Pot Spanish Quinoa
- Curried Blistered Green Beans with Orange Rice
- Mediterranean Green Beans and Potato Toss
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.
Per serving (2 1/4 cups): 469 calories, 90 g carbohydrates, 18 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 465 mg sodium, 23 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 2 votes)This was so easy and delicious! I made with canned butter beans and did not have sherry vinegar so used cider vinegar and skipped the rice. I will make these again!
Oats don’t contain gluten. But not all oats are certified gluten free because of cross contamination issues.
You wrote "If gluten is a concern, be sure to serve the beans over brown rice, as barley contains wheat." Barley does Not contain wheat! It does contain gluten, as do oats, rye and wheat. Fix the typo to maintain credibility.
Error corrected. Thanks! Yes, you're correct; barley is not a wheat, but, like rye and wheat, it does contain gluten. Oats don't, though they can be contaminated during processing. To ensure oats are gluten-free, opt for a certified gluten-free brand.
I would love it sooooo much if you could publish the ingredients in grams/metric, it's so hard as a European converting as with a lot of things the amount in a cup depends on how finely things are chopped or how densely they are packed it always puts me off trying a recipe (particularly baking where you need to be precise!) as it takes a wee while convert all the measurements and you often get wildly different answers when you Google them!
This is really good!
I added a little cashew cream on top
Looks yummy 😋 l will try it.