Sopa De Habas Fava Bean Soup With Mint And Pasilla Chile Recipes

Steps:

• Rinse and clean the fava beans.Add the broth and bring to a boil.Reduce the heat to medium -low,cover partially,and cook until the beans are very soft and begin to fall apart and dissolve into the broth,about an hour.
• Meanwhileheat a cast iron skillet over medium.Add the garlic cloves,unpeeled,and roast,turning occasionally,until they are black in spots;remove.Slice the onion in about 6 thick slices ,and roast in the same pan,until they have blackened on both sides,about 6 minuites per side.Remove.Add tomatoes and roast,turning,until they too are blackened on both sides,about 15 minutes.The vegetables amy also be cooked under a hot broiler if you prefer.
• Peel the garlic.Roughly chop the garlic,onions,and tomatoes,and add to the beans.Continue cooking the beans for an additional 30 minutes.
• Meanwhile make the pasilla chile condiment:Cut the chiles into 1/8 " slivers with a pair of kitchen scissors.Heat the olive oil in a small pot and add the chiles,stirring,fry them for a minute.Add the vinegar,oregano,and salt.Remove from heat and let it sit for about 1/2 hour,or until the soup is done,for the flavors to meld and to let the chiles soften.
• Just before serving stir in the cilantro and mint.
• Ladle the hot soup into bowls,sprinkle each bowl with a little crumbled cheese,a drizzle of olive oil(about 1/2 teaspoon),and place a little bit of the pasilla chile in the cenmter.Garnish with additional chopped mint,if desired.

Steps:

• Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
• When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
• Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.

Steps:

• In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
• Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
• In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
• Cook until the beans break down, stirring occasionally, about 10 minutes.

Steps:

• Place the beans or peas, stock, and half the garlic and onion in a stockpot and bring to a boil. Turn the heat to low and simmer for 40 minutes, or until the beans are soft. If you are using dried beans, cook for at least an hour and add water if the liquid level begins to run low.
• Meanwhile, in a large skillet, heat the oil over medium heat. Cook the remaining garlic and onion, stirring occasionally, until soft, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Add the vinegar and oregano and cook for 2 minutes, or until the sauce in the pan is slightly thickened.
• Add the tomato mixture to the beans and stir well to combine. Simmer for another 10 minutes, stirring occasionally and mashing some of the beans to create a somewhat smooth consistency. Season with salt and pepper.
• Stir in the cilantro, mint, chiles, and cheese if you like and serve immediately.