Mexico Sopa de Habas
The key to a flavorful sopa de habas is the mixture of puréed tomato, onion, and garlic added to the beans. This popular aromatic blend—in addition to cumin, black pepper, and saffron— make this a favorite. Sopa de habas is especially popular during Lent, when any kind of meat is forbidden for religious reasons. Recipe Servings: Serves 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
- 1 ripe tomato, chopped
- 1 clove garlic, chopped
- 1/2 small yellow onion, chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 Tbsp (15 ml) olive oil
- 1/4 tsp (1.25 ml) crushed saffron threads
- 1/4 tsp (1.25 ml) ground cumin
Directions
- In a medium saucepan over high heat, cook the fava beans to a boil in 4 cups (950 ml) water.
- 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. Set aside. This is a very popular blend in Mexico called recado.
- In a medium saucepan over medium-high heat, heat oil and add the recado. Stir while cooking for about 5 minutes, until the mixture becomes thick.
- Add the fava beans, their cooking liquid, saffron, and cumin. Stir occasionally. Cook for about 10 minutes, until the beans are very tender.
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