Instructions Add 1 Tablespoon lard to a skillet on medium heat Add the cooked Peruano beans and smoosh with a potato masher (or the back of a spatula) Cook for 4-8 minutes or until you …
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Mexican Fava Bean Soup. DIRECTIONS: Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute. Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
Mexican Fava Bean Soup (Sopa de Habas) The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and reduced before the beans go into the pot.
In a large soup pot, place onions, bell pepper, garlic, chipotle, can of mild green chiles, stock, beans and oregano. Bring to a boil, reduce heat and simmer for 40-60 minutes or until tender. Blend with an immersion blender until most of the ingredients are well pulverized.
You can easily make this soup fat free by using 2 tablespoons of water instead of the vegetable oil. You can use canned fava beans for this soup, just make sure to drain and rinse them before placing them in the blender. If you like spicy soups, add one chopped jalapeño in the first step.