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


  • 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.
  • 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.
  • Pour the crushed tomatoes over the onions and simmer for 3 minutes.
  • Add the olives, capers, oregano, pickled jalapeños, and bay leaf. Mix well.
  • Drain the cooked fava beans and add them to the pot with the onion mixture.
  • Pour 1 cup of vegetable broth into the pot and simmer for 15 minutes.
  • Season to taste and serve with rice.


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