Fava beans have a unique, robust flavor, but you won't see them on the menu very often -- at least not in the US. If you follow this recipe, you might realize why. Fava beans have to be individually shelled from a second skin after they are blanched or soaked overnight, making them time consuming to prepare in bulk. The end result is well worth the effort. This afternoon I added two eggs to the leftover soup right in the stockpot and poached them to make a simple but hearty meal to enjoy on the porch.
1lb dried fava beans, blanched and shelled
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 peeled tomato, crushed
2 medium carrots, peeled and diced
8 cups chicken stock
3 tbsp olive oil
Soak the beans overnight and remove the shells and discard or bring them to a boil for 5 minutes and set aside for one hour to cool before shelling.
To make the recado base, sweat the onions in two tablespoons olive oil until transparent. Add garlic and cook until fragrant, about 30 seconds. Add the tomato, chicken stock, potatoes and carrots.Cook covered for 45 minutes over low heat. Add salt, pepper and fresh thyme to taste. Add fava beans and cook until tender, approximately 25 minutes.