Global Veg » A Culinary Journal

Fava Bean & Saffron Soup

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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.

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This is a great, healthy soup with amazing flavor.

Give it a try!

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Fava Bean & Saffron Soup

Ingredients

  1. 2 cups dried, peeled fava beans, soaked overnight or for at least 2 hours
  2. 5 roma tomatoes (not required but better to blanch and remove the skins)
  3. 1 yellow onion
  4. 1 small red bell pepper
  5. 4 cloves garlic
  6. 1 dried red chile
  7. a small pinch of saffron (tiny)
  8. 1 teaspoon paprika
  9. 1 teaspoon ground cumin
  10. 1 teaspoon ground thyme
  11. 1-2 teaspoons salt (to taste)
  12. freshly ground pepper for garnish
  13. optional- swirl of harissa paste
  14. optional- freshly grated parmesan (for non-vegans)

Method

  1. 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.
  2. Puree the chopped tomatoes, onion, red pepper, garlic and red chile in a food processor.
  3. Heat 1 tablespoon of olive oil in a skillet to medium heat.
  4. Add the pureed ingredients and saute for about 5 to 10 minutes.
  5. Add the cooked beans and mix well.
  6. Add the saffron, cumin, paprika and thyme.
  7. Cook for about 10 minutes.
  8. Add salt.
  9. When serving, garnish individual bowls with the freshly ground black pepper.
http://globalveg.com/2016/06/05/fava-bean-saffron-soup/

 

 

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