Delicious 3-Bean Spanish Vegan Paella
This Delicious 3-Bean Spanish Vegan Paella Recipe is loaded with flavors, super easy to make and comes together in just 40 minutes. Glute Free.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil (60 ml)
- 25 green beans (cut into 2-inch / 5.08 cm pieces)
- 1/2 onion finely diced
- 4 cloves garlic finely minced
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams)
- 1/4 tsp saffron threads (.17 grams)
- 1/2 cup tomato sauce (112 grams)
- 1 cup canned chickpeas (drained) (170 grams)
- 1/2 cup pre-cooked frozen lima beans (95 grams)
- 1 cup round rice (200 grams)
- 3 cups vegetable broth (300 ml)
- sea salt
- black pepper
- handful freshly chopped parsley
Instructions
- 1
Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
- 2
After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil, after 2 minutes add in the diced onions and continue to mix, after 2 minutes add in the minced garlic and mix for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, mix until well combined, then add in 1/2 cup canned tomato sauce, 1 cup canned chickpeas, 1/2 cup frozen pre-cooked lima beans and season with sea salt & black pepper, mix until well combined, then add in 1 cup round rice and mix, add in 3 cups vegetable broth and mix once last time so everything is evenly distributed, do not mix after this step, as it distrups the way the rice cooks
- 3
After 10 minutes lower the fire to a low-medium heat and simmer for 5 minutes or until all the broth has been incorporated into the rice, then hit it to a medium-high heat and go for 60 to 90 seconds, this is to achieve the socarrat, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella and sprinkle with freshly chopped parsley, enjoy!