Sun Oven Fava Bean Soup Recipes

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

SOPA DE HABAS (FAVA BEAN SOUP)

Steps:

• In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
• Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
• In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
• Cook until the beans break down, stirring occasionally, about 10 minutes.

FAVA BEAN SOUP

Steps:

• Soak beans in water for 2 days in refrigerator.
• Drain, and put in a large saucepan with 8-10 cups water.
• Bring to a boil, and boil for 10 minutes.
• Add onion, garlic, carrot and celery, and bring to boil again.
• Turn heat to simmer.
• Cover, and simmer for 1 hour, or until beans are very soft.
• Puree soup in blender (do this in batches).
• Return soup to saucepan.
• Add oil, cumin, salt and pepper.
• Bring to boil.
• Reduce heat and simmer for a few minutes, adding a little water if too thick.
• Serve garnished with chopped parsley, and a sprinkling of lemon juice.
• Excellent with warm pita bread.

SUN OVEN FAVA BEAN SOUP

Steps:

• Set Sun Oven out to preheat. Put the soaked fava beans in a large pot and add enough water to cover by about 1 inch. Cover and place in the Sun Oven. Cook until the beans are very soft, about 1 hour. While the beans are cooking heat the olive oil in a heavy saucepan over medium heat. Add the onions and saute, stirring often until softened, 5 to 10 minutes. Stir in the garlic and the pancetta. Continue cooking, stirring often until the pancetta begins to brown, about 10 minutes. Stir in the tomato concentrate and 1/2 cup hot water. Add the onion mixture to the fava beans in the Sun Oven and continue cooking until the beans have completely fallen apart, 30 to 40 more minutes. Remove from the Sun Oven, stir well and season to taste with salt and pepper. Ladle soup into bowls. Drizzle a little olive oil on each serving. Sprinkle each serving with the parsley and Parmesan cheese.