Mexico Sopa de Habas
The key to a flavorful sopa de habas is the recado, a mixture of puréed tomato, onion, and garlic added to the beans. This popular aromatic blend—with the addition of cumin, black pepper, and saffron—makes this a favorite. Sopa de habas is especially popular during Lent, when any kind of meat is forbidden for religious reasons.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (475 ml) shelled, dried fava beans
- 4 cups (950 ml) water
- 1 ripe tomato, chopped
- 1 clove garlic, chopped
- ½ small yellow onion, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp (15 ml) olive oil
- ¼ tsp (1.25 ml) crushed saffron threads
- ¼ tsp (1.25 ml) ground cumin
Directions
- Add the fava beans and water to a medium saucepan and cook over high heat until boiling. Then reduce heat to medium-low, cover the pan, and simmer for about 40 minutes.
- In a blender or food processor, pureé tomato, garlic, onion, salt, and pepper to make the recado. Set aside.
- Add olive oil to a medium saucepan and heat at medium-high. When oil is shimmering, add the recado and stir while cooking for about 5 minutes or until the mixture becomes thick.
- Add the fava beans and their cooking liquid, as well as the saffron and cumin. Cook for about 10 minutes, stirring occasionally, until the beans are very tender.
- Serve hot.
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