this recipe brings back memories of my childhood. A hearty soup that is traditional lenten meal with the high protein of the beans. I recommend it be served with some Queso Cotija as a garnish....delish!
Sopa de Habas (Fava Bean Soup)
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
SERVES 4
2 cups shelled, dried fava beans
1 ripe tomato, chopped
1 clove garlic, chopped
1/2 small yellow onion, chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp. olive oil
1/4 tsp. crushed saffron threads
1/4 tsp. ground cumin
Bring fava beans and 4 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low and cook, covered and stirring, until tender, about 40 minutes.
Meanwhile, make the recado: Combine tomato, garlic, onion, salt, and pepper in a blender or food processor and puree; set aside.
Heat oil in another 4-qt. saucepan over medium-high heat. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes.
Add the fava beans along with their cooking liquid, saffron, and cumi. Cook the beans, stirring occasionally, until flavors meld and beans are very tender and break up in the soup, about 10 minutes.
Ratings & Reviews (6)
very good.
mixed this up with the beans. This was ok...
if you're like me, and read "shelled, dried fava beans" as "dry, unsoaked-for-8-hours fava beans", you are in for a rude awakening. after cooking for 70 minutes and putting 8+ cups of water into the sauce pan, they are still nowhere near tender.
Took the comments seriously and soaked the dried beans overnight and it worked well. Great dish.
Spring is the season for fresh fava beans. It would be nice if you included some guidance on the equivalent amount of fresh fava beans for this recipe. Thanks.
Sopa de Habas (Fava Bean Soup)
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