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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

I made a hearty stew of dried fava beans Veracruz-style. It is comforting, spicy, tangy, and it pairs perfectly with rice.
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 127kcal
Author Dora Stone

Ingredients

  • 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
  • ½ 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 729mg | Potassium: 203mg | Fiber: 4g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg