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Fava beans sautéed with tomatoes, onions, and mild chiles in a savory stew. This vegetarian, high protein family dish is rich in fiber and makes a healthy, satisfying meal.
Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering but not smoking.
Add the chopped onion and sauté for 4–5 minutes until translucent, adjusting the heat down if browning begins.
Stir in the chopped mild green chile and continue to sauté for 2 minutes until softened.
Add the diced Roma tomatoes and cook for 5–6 minutes, stirring occasionally, until most juices have released and the mixture thickens.
Incorporate the shelled fava beans, ground cumin, smoked paprika, salt, and black pepper. Stir well and cook for 2 minutes to coat the beans in the seasoning.
Pour in the vegetable broth, bring to a low simmer, then cover with a lid, reducing heat to low. Simmer gently for 25–30 minutes until beans are tender but still hold their shape.
Uncover, check texture, and simmer uncovered for an additional 5 minutes to thicken the stew slightly if desired. Stir in chopped cilantro right before serving for fresh aroma.
