cocinando!!!...cooking!!!

Last Sunday I decided to cook como Dios manda and it was great. The menu was italian chicken, savory fava bean soup and coconut cake for dessert. Fava bean soup is one of my favorite  dishes, my mom uses to make it frequently at home.

I got a good recipe from this marvelous recipe book entitled "Seasons of My Heart" by Susana Trilling, which has all sort of original and "from scratch" Mexican food recipes. The recipe is ... if you ever wonder...

SOPA DE HABA (Savory Fava Bean Soup)

MAKES 6 SERVINGS AS A FIRST COURSE, 4 AS A MAIN COURSE

1 pound fresh fava beans (see Hint)

1 medium white onion, finely chopped, and 1/2 medium onion chunked

12 garlic cloves, 7 finely chopped and 5 left whole

2 springs hierbabuena (see Note)

1 teaspoon salt, or to taste

1 pound tomatoes (2 medium-large round or 8-10 plum), boiled , peeled, and finely chopped (reserve one cup cooking water)

2 teaspoons sunflower oil

1/2 cup cilantro leaves, finely chopped.

In a 4-quart saucepan, bring 1 1/2 quarts of water to a boil. Add the fava beans, chopped onion, chopped garlic, and hierbabuenaand cover the pan. Lower the heat and cook until the beans are soft, about 45 minutes. Add the salt.

In a blender, combine the tomatoes, chunked onion, whole garlic with one cup of the reserved tomato water. Blend until smooth. Heat the oil in a medium frying pan and fry the tomato mixture for 5 minutes. Add the fava beans and stir in. Add the cilantro, adjust the seasoning, and serve.

Hint: You can substitute fresh peas for  the fava beans.

Note: Hierbabuena (MENTHA SPICATA): Spearmint, used as a flavoring in tea or a variety of dishes and for upset stomach.

I used canola oil instead of sunflower oil, I also used the pression cooker, olla presto,and I asked mom for how long should I cook the fava beans, her answer was "about 40 to 45 min, they have to be very soft so the soup gets thick." I did not have spearmint, so I did not add it... It tastes great anyway.... mmmm!!! hahaha!!!