Spanish Fava Beans (Broad Beans) Tapas

Serves 4


4 tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, peeled and chopped
1/2 tsp smoked paprika
1/4 tsp freshly ground black pepper
500g broad beans
2/3 cup dry white wine
1/2 cup vegetable stock
1/2 tsp salt
1 tablespoon fresh parsley, chopped finely (optional, to serve)


  1. Heat the olive oil in a pan on a high heat and add the chopped onions. Cook for five minutes, stirring often.
  2. Add the garlic, paprika, and black pepper and reduce to medium-high, cook five minutes more stirring often.
  3. Add the beans and toss to coat, followed by the white wine.
  4. One minute later, add the vegetable stock and salt. Cover the pan with a lid and cook on medium heat for ten minutes, stirring every now and then.
  5. Remove the lid and reduce the heat, cooking for a further five minutes or until the sauce has thickened and stirring to prevent sticking.
  6. Serve with fresh crusty bread as a starter or with other tapas.


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