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Spanish-Inspired Soupy Fava Beans

Canned or dried fava beans have a rich, meaty texture that adds body to this brothy dish. If you can’t find prepared romesco sauce, check out the Quick Romesco Sauce recipe at vegetariantimes.com: It makes more than you need for this recipe, but the remainder will keep up to a…

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Canned or dried fava beans have a rich, meaty texture that adds body to this brothy dish. If you can’t find prepared romesco sauce, check out the Quick Romesco Sauce recipe at vegetariantimes.com: It makes more than you need for this recipe, but the remainder will keep up to a week in the fridge and can be used as a spread or topping for just about anything.

Servings
1

Ingredients

  • 1 1/2 cups cooked dried fava beans, or one 15-oz. can fava beans, rinsed and drained
  • 1/2 cup paella or bomba rice
  • 5 Tbs. prepared romesco sauce, divided
  • 3 cups frozen Mediterranean vegetable blend
  • 2 Tbs. sherry or red wine vinegar

Preparation

Combine beans, rice, 3 cups water, and 3 Tbs. romesco sauce in large saucepan, and season with salt, if desired. Bring to a boil, reduce heat to medium-low, cover, and simmer 20 minutes, or until rice is tender, stirring occasionally. Stir in vegetable blend and sherry vinegar. Cover, and cook 7 to 8 minutes, or until vegetables are tender and heated through. Stir in remaining 2 Tbs. romesco sauce and season with salt and pepper, if desired. 

Nutrition Information

  • Serving Size serves 4
  • Calories 356
  • Carbohydrate Content 44 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 431 mg
  • Sugar Content 3 g