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  • Slow Simmered Fava Bean Soup With Mint And Pasilla Chile

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    Slow Simmered Fava Bean Soup With Mint And Pasilla Chile
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb hulled dry yellow fava beans, (about 2 2/3 c.)
    •     picked over and rinsed
    • 8 c. vegetable stock or possibly water
    • 6 x cloves garlic, unpeeled
    • 1 lrg white onion, thickly sliced
    • 1 1/2 lb ripe tomatoes
    •     (3 medium-large round or possibly 9 to 12 plum)
    • 6 med dry pasilla chiles, stemmed and seeded
    •     (about 2 ounce. total)
    • 2 Tbsp. extra virgin olive oil plus extra for garnish
    • 2 Tbsp. cider vinegar
    • 3 Tbsp. water
    • 3/4 tsp dry oregano, preferably Mexican
    • 2 1/2 tsp salt, or possibly to taste
    • 1/2 c. loosely packed minced ciIantro
    • 1 Tbsp. minced fresh mint, up to 2
    •     preferably spearmint
    • 1/4 c. finely crumbled Mexican queso anejo
    •     dry feta or possibly Parmesan cheese, (optional)

    Directions

    1. (Sopa de Habas)
    2. Makes 10 servings. LACTO/VEGAN
    3. This soup is thick with which inimitable, rustic texture of slow-simmered fava beans, deepened with the flavors of roasted tomatoes, garlic and onions, and scented with mint and cilantro. Adding the PASILLA chile condiment is all which's needed to make this hearty bowlful thoroughly Mexican. The tangy richness of the chile against the earthy, ripe fava flavor is one of my favorite combinations. Hulled yellow fava beans are sold in Hispanic markets.
    4. They're the same as the brown fava beans found in Italian markets only with the papery brown hull removed.
    5. Place beans in large soup pot. Cover with stock or possibly water and simmer over medium-low heat, partially covered, till very tender and falling apart, about 1 hour. While beans are simmering, roast garlic on ungreased griddle or possibly heavy skillet over medium heat, turning occasionally, till blackened in spots and soft, about 15 min. Cold, then slip off papery skins and finely chop. On piece of foil in same skillet, roast onion slices in single layer, turning once, till richly browned and soft, 6 to 7 min per side. Dice onion.
    6. Roast tomatoes 4 inches below very warm broiler or possibly in foil-lined skillet till blackened on one side, about 6 min. Flip and roast other side. Cold, then peel and chop, saving all juice.
    7. Add in garlic, onion and tomatoes to beans. Simmer till beans are consistency of a coarse puree, about 30 min.
    8. While soup is simmering, cut chiles into 1/8-inch slivers using kitchen shears, Heat oil in small saucepan over medium heat. Add in chiles; stir for 1 minute. Remove from heat; add in vinegar, water, oregano and scant 1/2 tsp. of salt. Let stand at least 1/2 hour, stirring occasionally.
    9. Just before serving, add in a little stock or possibly water to soup, if necessary, to reach desired consistency. Stir in cilantro and mint. Season with remaining salt to taste. Ladle soup into hot bowls. Spoon about a Tbsp. of chile condiment into center, drizzle with oil and sprinkle with cheese if using.
    10. Makes 10 servings.

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