We are getting into the mood of eating salads and cooler dishes, but yesterday I made this soup for dinner. It is a very simple Fava Bean soup. I cook with beans often; I come from a culture where beans are a necessity and an everyday occurrence. And although these days I do not eat it every day as I used to quite often, you will normally find a pot of beans soaking overnight on my kitchen counter.
What I like about this dish is its functionality. It is cooked in one pot and can be served with rice, a piece of bread or eaten alone. I wanted to finish this soup with Mexican crema or queso fresco, but decided to serve it with a simple cilantro salsa and just at the last minute tossed in some avocado; this brought the whole dish together, but you must like cilantro.
These favas are Peruvian that I bought locally at the South American store. They are very meaty and excellent for this kind of soup, stews or salads. This soup makes for an excellent vegetarian meal any time.
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I really love working with beans as they are very familiar and a part of my roots. Beans are really a pantry must have as they are as versatile as there are variations of beans. And the good things is that there is no norm on how to cook them, you actually add your own touches and it does not matter what you add at the end – – you will still end up with a good plate of comfort food.
If you do not like to eat this soup alone try it with a side of rice or piece of bread. That’s okay; in the Dominican Republic we always eat them with a side of rice. It is delicious.
Ingredients :
- Olive oil
- 1 large white onion, diced
- 10 garlic cloves, minced
- 1 tomato, chopped
- 1-2 carrots, chopped
- 1 lb. favas beans (soaked overnight)
- Buquet garni (thyme, 1 laurel leave, cilantro or parsley stem tied with a kitchen
- Twine)
- 1 teaspoon sugar, optional
- Salt and fresh ground black pepper
- For the cilantro salsa:
- 1 cilantro bunch
- 1 garlic clove
- Olive oil
- 1 lemon juice
- Salt and fresh ground black pepper
- Garnishing:
- Cilantro salsa
- Fresh cilantro
- Avocado
Directions:
Soak the beans overnight and leave them on the counter. Rinse the fava beans then cover with plenty of cold water; reserve.
In a Dutch oven pot add the olive oil then add the diced onions. Cook for about 5 minutes; add garlic and cook for a few more minutes. Incorporate tomatoes and carrots and cook for a few minutes more.
Stir in the beans and cover with cold water, vegetable or chicken stock. Add the bouquet garni and cover the pot. I do not add salt or sugar right away as the bean will take forever to get tender (but some people do, feel free to experiment with salt and without it). Simmer until beans are tender. As they cook keep water above beans surface. Add the sugar, salt and fresh black ground pepper.
Discard bouquet garni and skim off any foam. Taste the beans for salt and add more if needed. Once cook turn off pot and pour a good amount of a good olive oil and stir it. Serve with cilantro oil, avocado and fresher cilantro (optional).
For the cilantro salsa:
In a blender add the cilantro, garlic, olive oil, and lemon juice. Season with salt and pepper and blend everything. Drizzle over the soup.
http://www.fromscratchlatinkitchen.com/fava-bean-soup/This post is also available in: Spanish
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