The season for fava is now in California and I couldn’t help to buy a bunch and take them home. My daughter was surprised to some small inch worm having breakfast. After peeling them we took the fava, olive oil, water, lemon, garlic and cooked them briefly – a great tasty bean that goes well with pasta, meats, or a sopa de habas with recado.
2 cups shelled – fava beans
1 ripe tomato – chopped
1 clove garlic – chopped
½ small yellow onion – chopped
1 tbsp of olive oil
¼ tsp of crushed saffron threads
¼ tsp of ground cumin
1. Cook fava beans until tender.
2. Meanwhile, make the recado: Combine tomato, garlic, onion, salt, and pepper in a blender and puree – then
set it aside.
3. Over low-high heat stir the recado until it begins to thicken, about 3/5 minutes.
4. Add the fava beans along with their cooking liquid, saffron, and cumin. Stirring it occasionally until
flavors meld together in the soup, about 5/8 minutes.
5. Take some fresh flat parsley and onion to garnish the soup and add a drizzle of olive oil – it is ready