1.5cups Pigeon PeasFound these in hispanic aisle. If you use Fava beans, you need to run boiling water over them, leave for a minute, and then squeeze off the skin.
15Plum TomatoesCan just use little cherry tomatoes here too
Heat up pan for a few minutes on medium high. Fry the onions for a few minutes.
Add bell peppers and fennel bulb to pan and fry for 6 minutes or until soft.
Add garlic and cook for 1 minute.
Add bay leaves, paprika, cumin, and turmeric and stir. Then add rice and fry for 2 more minutes.
Add the sherry and cook for a minute, then add the broth and 2 tsp salt and cook 2 more minutes.
Reduce heat and simmer for 20 minutes. Don’t cover and don’t stir. Side note, you may want to make sure as much of the rice is under the liquid as possible at this step to prevent uncooked grains at the end.
Remove from heat. Add in tomatoes and beans to pan and cover tightly with foil for 10 minutes.