A lovely and delicious soup with is ready without much fuss. It's also quite light and healthy; not as spicy as most other Mexican foods but lovely nonetheless. Its more subtle flavors come from saffron, garlic and cumin. All in all I really enjoyed it and would make it again.
Recipe source: Saveur.
Last year: Spaghetti with broccoli cream pesto.
Two years ago: Spanish tomato bread with jamon serrano.
Three years ago: Baby making and no cooking. :)
Ingredients (serves 4):
- 1 cup shelled fava beans, soaked overnight (I used 2 cans of preboiled favas, 500 g total drained weight)
- 1 liter water
- 1 ripe tomato, chopped
- 1 clove garlic, chopped
- 1/2 of a small yellow onion, chopped
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon crushed saffron threads
- 1/4 teaspoon ground cumin
Drain the favas if uncooked and rinse them. Bring them to a boil with the water in a soup pot.
Meanwhile, make the recado: combine tomato, garlic, onion, salt, and pepper in a blender or food processor and puree; set aside.
Heat the oil in a large saucepan. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes. Add the favas and their cooking liquid, along with the saffron and cumin. Let the whole thing cook together until the beans are very tender and tend to break (about 10 minutes).
Remove from the heat and allow to cool a bit. Transfer to serving bowls and it's done, dig in! :)