Fava beans are surprisingly flavorful and easy to work with. They blend well with other ingredients and carry enough flavor to leave their own mark. The do require shelling if you buy them fresh, but it's really no trouble at all. Thanks to the adundance of fresh and unfamiliar (to me) produce here in Guatemala, I've had to learn to be a more inventive cook, and this has opened me to the wonderful world of favas. All props for this recipe to go Lindsey of El Cuartito cafe, who shared with me the secret to the new weekly special.
My Private Note
Units: US | Metric
- 1Boil the fava beans for about 5 minutes. Then put in cold water to cool.
- 2Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
- 3Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
- 4Add the garlic and cook for about 30 seconds, or until fragrant.
- 5Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
- 6Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
- 7Add the fava beans and cook another 5 minutes.
- 8Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
- 9Enjoy with some nice whole grain toast, or whatever suits you!
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Nutritional Facts for Pureed Fava Bean Soup
Serving Size: 1 (431 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 235.3
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 29.1 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 7.7 g
- Sugars 3.9 g
- Protein 11.7 g