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 week in the fridge and can be used as a spread or topping for just about anything.

   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.

 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 vinega