Page 86 - TOH_Edition16

O’KANE FAMILY – E. SANDWICH, MA
“While we are not of Spanish descent, our family has a long history of traveling to Spain for work experiences, cultural exchanges and vacations. We make this dish from time to time as a reminder of Spanish culture and experiences with our friends across the Atlantic!.”
SPANISH-STYLE FAVA BEANS
INGREDIENTS
1 cup chopped yellow onion
3-4 cloves garlic, minced 1 1⁄2 tsp. smoked paprika
3 cups shelled fresh English peas, or frozen green peas
2 cups coarsely chopped Roma tomatoes
1 15 oz. can fava beans, or no-salt-added buter beans,
rinsed and drained
2/3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh parsley
2 tbsp. sherry vinegar
1⁄4 tsp. freshly ground black pepper
4 cups hot cooked brown rice or barley
1 In a large skillet cook onion over medium heat for 3 minutes or until tender, stirring occasionally and adding water, 1-2 tbsp. at a time, as needed to prevent sticking.
2 Stir in garlic and paprika. Cook and stir 1 minute.
3 Stir in peas, tomatoes, beans and broth. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes or until tomatoes are broken down and mixture is saucy, stirring occasionally.
4 Stir in parsley, vinegar and pepper. Serve over rice.
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