While fresh fava beans are great in the springtime, they can be hard to find and require a lot of labor in peeling each individual bean. Having neither the time, nor the inclination to do so, dried fava beans are a great alternative that can be enjoyed year round.
While searching for ways to use dried favas, I came upon this recipe for “Sopa de Habas ” in Saveur magazine. It looked very similar to the way that I make Adzuki Bean Chili and even my Spicy Black Beans. The major exception being the addition of saffron. This addition adds a note of delicateness to this otherwise very hearty soup.
I changed the Saveur recipe by incorporating red bell peppers. I also added another great herb that I found at the grocery store- lemon thyme. Thyme itself is one of my favorite herbs. I love the smell and flavor. However, if you happen to come across lemon thyme, make sure you buy it. It’s lemony fragrance is amazing.
This is a great, healthy soup with amazing flavor.
Give it a try!
- 2 cups dried, peeled fava beans, soaked overnight or for at least 2 hours
- 5 roma tomatoes (not required but better to blanch and remove the skins)
- 1 yellow onion
- 1 small red bell pepper
- 4 cloves garlic
- 1 dried red chile
- a small pinch of saffron (tiny)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground thyme
- 1-2 teaspoons salt (to taste)
- freshly ground pepper for garnish
- optional- swirl of harissa paste
- optional- freshly grated parmesan (for non-vegans)
- Immerse the fava beans in a pot filled with about 4 cups of water and cook on low heat for about 1 hour. The fava beans will be very soft when ready.
- Puree the chopped tomatoes, onion, red pepper, garlic and red chile in a food processor.
- Heat 1 tablespoon of olive oil in a skillet to medium heat.
- Add the pureed ingredients and saute for about 5 to 10 minutes.
- Add the cooked beans and mix well.
- Add the saffron, cumin, paprika and thyme.
- Cook for about 10 minutes.
- Add salt.
- When serving, garnish individual bowls with the freshly ground black pepper.
Copyright: Global Veg