Spanish-Style Fava Beans

Plant-based | 25 minutes | Gluten-free | One-pot | Spanish

Smoked paprika gives this classic dish an unmistakably smoky flavor, while fresh Roma 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. Serve over brown rice or barley for a hearty meal, or skip the rice for a tapas-style dish with crusty bread.

Ingredients

Ingredient	Amount	Notes
Yellow onion	1 cup	Chopped
Garlic	3-4 cloves	Minced
Smoked paprika	1½ tsp
Green peas	3 cups	Fresh shelled or frozen English peas
Roma tomatoes	2 cups	Coarsely chopped
Fava beans (or butter beans)	1 can (15 oz)	Rinsed and drained (2 cups)
Low-sodium vegetable broth	⅔ cup
Fresh parsley	¼ cup	Chopped
Sherry vinegar	2 tbsp
Black pepper	¼ tsp	Freshly ground
Brown rice or barley	4 cups	Hot cooked, for serving

Method

Sauté onion: In a large skillet, cook onion over medium heat for 3 minutes or until tender, stirring occasionally and adding water 1-2 tablespoons at a time as needed to prevent sticking.
Add aromatics: Stir in garlic and smoked paprika. Cook and stir for 1 minute.
Simmer: Stir in peas, tomatoes, beans, and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until tomatoes are broken down and mixture is saucy, stirring occasionally.
Finish: Stir in parsley, vinegar, and pepper.
Serve: Serve over hot cooked brown rice or barley.

Tips

Bean substitutes: Canned favas can be hard to find. Substitute butter beans, broad beans, lima beans, or even edamame.

Gluten note: If gluten is a concern, serve over brown rice, as barley contains gluten.

Make it a tapas: Skip the rice and serve with crusty bread for a Spanish-style appetizer.

Storage

Refrigerate: Up to 4 days
Freezes well: Up to 3 months

Nutrition (per serving, 4 servings)

Calories: ~469
Carbohydrates: 90g
Protein: 18g
Fiber: 23g
Fat: 2g
Sugar: 9g

Adapted from: Ellen Boeke / Forks Over Knives

Prep: 10 min | Cook: 15 min | Serves: 4 | Makes: 9 cups