Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a recipe for a Puebla style fava bean soup in the November 2003 issue of Mexico Connect, but this one differs in its use of tomatoes and cilantro along with the hierbabuena.
- 3 cloves garlic, peeled and chopped
- 1 medium onion, peeled and chopped
- 1 ½ quarts water or chicken broth
- 2 tablespoons corn oil
- 1 ½ pounds tomatoes, roasted, pureed and strained
- 1 tablespoon chopped fresh hierbabuena (mint)
- 1 tablespoon chopped fresh cilantro
- salt and pepper to taste
Place the fava beans, garlic, onion and water or broth in a stockpot or Dutch oven and bring to a boil. Simmer, covered, until the fava beans begin to soften and fall apart.
In a separate pot, heat the oil, add the tomato puree and cook until it thickens. Add the contents of the stockpot and continue cooking until it reaches the desired consistency. Add the chopped herbs, salt and pepper to taste. Serve hot. Serves 6.