Vegan Habas a la Catalana
Habas a la Catalana is a beloved rustic staple from Catalonia: tender broad beans slowly braised with fresh herbs, garlic, and a hint of spice. The traditional version often uses pork products, but this fully vegan recipe keeps all the rich, savoury, comforting flavour using only plant‑based ingredients — resulting in soft, creamy beans infused with aromatic herbs and olive oil. It makes a wonderful tapa, side dish, or light main meal.
Shared by clever
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 500 g fresh or frozen broad beans (shelled; thaw if frozen)
- 1 small onion, finely chopped.. 2 garlic cloves, thinly sliced
- 2 tbsp extra virgin olive oil.. 1 bay leaf.. ½ tsp dried thyme or rosemary
- 1 bunch fresh spinach or chard, roughly chopped (traditional addition)
- ½ tsp sweet smoked paprika.. Pinch of chilli flakes (optional, for gentle heat)
- 100–150 ml vegetable stock or water.. Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- #Optional Vegan Twist;
- 50 g diced smoked seitan or mushrooms (for a meaty depth without pork)
👩‍🍳 Instructions
- 1
Sauté base: Heat olive oil in a wide pan over medium‑low heat. Add onion and cook gently for 5 minutes until soft and translucent. Stir in garlic, bay leaf, herbs, paprika, and chilli flakes; cook for 1 more minute until fragrant.
- 2
Braise beans: Add the broad beans and stir to coat in the oil and aromatics. Pour in the stock or water — it should just cover the bottom of the pan. Bring to a gentle simmer, cover, and cook for 15–20 minutes until the beans are tender but still hold their shape.
- 3
Add greens: Stir in the spinach or chard and cook uncovered for 2–3 minutes until wilted and any excess liquid has evaporated. Season generously with salt and pepper.
- 4
Finish: Remove the bay leaf. Drizzle with a little extra olive oil, scatter with fresh parsley, and serve warm as a tapa or side.