Mexican Fava Bean Soup (Sopa de Habas)
The secret to this springtime soup is a flavorful aromatic base—called a recado—that is puréed and reduced before the beans go into the pot.
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 cups shelled, dried fava beans
- 1 ripe tomato, chopped
- 1 clove garlic, chopped
- 1⁄2 small yellow onion, chopped
- Kosher salt
- freshly ground black pepper
- 1 tbsp. olive oil
- 1⁄4 tsp. crushed saffron threads
- 1⁄4 tsp. ground cumin
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