Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.
The best part about this paella? It´s made with the most basic ingredients. We´re talking green beans, canned chickpeas, lima beans and rice, among other simple ingredients.
What really flavors this paella is the sweet smoked Spanish paprika and the saffron. These two ingredients are a must-have when you´re making a paella. It´s what gives it that authentic Spanish flavor.
TIPS & TRICKS to Make this Recipe: I used a 12-inch paella pan, but you can use a regular pan if you don´t have a paella pan. The lima beans I used where pre-cooked and frozen. If you can´t find those in your area, just use the canned ones or par boil some dried ones for 20 minutes.
Key Ingredients & Cookware I used in this Recipe:
PAELLA PAN
SAFFRON THREADS
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Delicious 3-Bean Spanish Vegan Paella
Delicious 3-Bean Spanish Vegan Paella
Ingredients
- 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
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Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
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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
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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!
Recipe Notes
Get the High-Quality Saffron Threads that I used to make this paella
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Patty H
24 . Jul . 2022easy recipe, flavorful when it’s cooking and delicious when it is done. Stores in the fridge well for food prep.
Spain on a Fork
Happy to hear that!!! Thanks for the comment 🙂 Much love
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