Veracruz-style fava bean stew, fava beans braised in onion, garlic, tomato, olives, capers, and pickled jalapeños. It is spicy and comforting

Veracruz-Style Fava Bean Stew

Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 4 servings
Author Dora Stone


  • 1 cup Fava beans, dried
  • 1 tbsp. Vegetable oil, optional
  • 1 Onion, white, thinly sliced (julienned)
  • 3 cloves Garlic, minced
  • 1 can (14.5 oz) Crushed tomato
  • 1/2 cup Manzanilla olives, sliced
  • 1 tbsp. Capers
  • 1 tsp. Oregano, dried
  • 1 Bay leaf dried
  • 2 Pickled jalapeños chopped
  • 1 cup Vegetable stock or broth


  1. Place fava beans in a large pot and cover with water. Bring to a simmer and let cook for 40 minutes or until the beans are tender.
  2. While the beans are cooking, heat oil in a large pot set to medium heat. Add onions and sweat for 3-4 minutes or until the onions are tender and translucent. Add the garlic and cook for 2 more minutes.
  3. Pour the crushed tomatoes over the onions and simmer for 3 minutes.
  4. Add the olives, capers, oregano, pickled jalapeños, and bay leaf. Mix well.
  5. Drain the cooked fava beans and add them to the pot with the onion mixture.
  6. Pour 1 cup of vegetable broth into the pot and simmer for 15 minutes.
  7. Season to taste and serve with rice.

Chef's Notes

If dried fava beans are hard to find you can use potatoes instead.