Faba beans are not as commonly used in our cuisine as its more popular cousins the red, black and white beans. The most popular dish (and one could even say the only one) prepared with faba beans are this variation of the moro.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No previous preparation is required.

Ingredients:

• 4 cups of rice
• 5 cups water
• 2 cups of boiled or canned faba beans
• 2 cups of auyama (gem squash) cut into small cubes
• 1/2 lb of smoked ham bones (optional)
• 3 bay leaves (optional)
• 1 teaspoon of thyme leaves
• 2 teaspoons of coriander finely diced
• 1 chicken stock cube (optional)
• 4 tablespoons oil
• 1 large green pepper diced into small cubes
• 2 tablespoons of tomato paste
• 3 teaspoons crushed garlic
• Salt

Preparation:

1. In an iron pot heat half the oil, add the peppers, gem squash, faba beans, bay leaves, thyme, coriander, chicken stock cube, green pepper, garlic and the bones, sauté until it is well incorporated. Add the tomato paste and water. Bring to a boil, adjust salt to taste. Add the rice. Stir regularly to avoid excessive sticking.
   
2. When all the water has evaporated cover with a tight fitting lid and simmer on very low heat. Wait 15 minutes and uncover, stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
   
3. Take out the bones and and bay leaves and serve hot.