Mexican-style Fava Bean and Fennel Stew

Ingredients

In this Mexican adaptation, we substitute the original Croatian ingredients with Mexican counterparts to create an authentic flavor profile. The fava beans remain the star of the dish, but we incorporate Mexican spices like cumin, paprika, and chili powder to infuse it with a distinct Mexican flair. Additionally, we introduce fennel to add a touch of sweetness and depth to the stew, complementing the flavors of the Mexican spices. We alse have the original recipe for Maneštra od boba i komorača, so you can check it out.

• 2 cups (400g) dried fava beans, soaked overnight 2 cups (400g) dried fava beans, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked fava beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced fennel, diced red bell pepper, and minced jalapeno pepper to the pot. Cook for 5 minutes, until the vegetables begin to soften.
4. 4.
   Stir in the ground cumin, smoked paprika, and chili powder, and cook for an additional minute to toast the spices.
5. 5.
   Add the soaked fava beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the fava beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the stew hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew.

Treat your ingredients with care...

• Fava beans — Make sure to soak the dried fava beans overnight to ensure they cook evenly and become tender. If using canned fava beans, reduce the cooking time accordingly.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Serve the stew with warm tortillas or crusty bread for a complete meal.
• Customize the toppings by adding avocado slices, diced red onions, or a dollop of sour cream.

Serving advice

This Mexican-style Fava Bean and Fennel Stew is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by warm tortillas or crusty bread. Squeeze fresh lime juice over the stew just before eating to enhance the flavors.

Presentation advice

Present the stew in individual bowls, garnished with a sprig of fresh cilantro. The vibrant colors of the fava beans, fennel, and red bell pepper will make the dish visually appealing. Serve it alongside warm tortillas or crusty bread for a complete and satisfying meal.