Thursday, April 19, 2012

Fava Bean Soup or Locro de Habas

Our farmers market is opened year around on weekends. In middle of the week, my nearest medical center/hospital invite the local farmers to sell their fresh produce in their lobby. Probably a right target place, something that makes sense in terms of health! You visit the doctor-come out and cannot miss the fruit and vegetable shopping. The farmers even gives a recipe ideas if you inquire about any new veggies. In such an occasion, I came home with this unknown Fava bean.
Fava beans known as Broad beans for Brits, are in bright green hue, nutty, buttery and leave a slightly bitter after taste when eaten raw. It is a spring time treat, available only for few weeks. I didn't know it was a labor intense work to shell the beans until I searched for a soup idea. The farmer didn't disclose the fun part to me. It is quiet weird to know Fava beans have to be peeled twice:shelled, blanched and peeled again. So be ready to shell twice the bean. I ended up pretty much little less than 3/4 cup of shiny beans for the 2 pounds in pods. I have no idea why it is shelled twice- mine was quiet young beans, I peeled twice just few beans without blanching and loss patience for the rest. I cooked the beans along with potatoes and made a soup.
Inspired by this South American soup I have made this Locrode habas or fava bean soup, changed according my need and made it without egg. Keep ready some bread to soak this thick creamy stew.
Fava bean picture


2 medium
Twice peeled Fava beans*:
3/4 cups
3 pods- peeled minced
1 medium- diced
medium- diced
Cumin powder:
1/2 tsp
Chili powder:
1/2 tsp
to taste
Olive Oil:
1 tsp
Water or stock:
2 cups

To flavor:
Fresh cilantro

How to peel and eat the Fava Beans?

Peel the beans from the pod (as you would do for the fresh peas).
Personally I would cook the beans right away without peeling again.
If you want to toss the beans in salad and snack right away or even Fava Fanatic!
Peel the waxy covering of the bean using a sharp knife or even with the help of your nails.
Or, blanch it: Boil enough water with salt - cook the beans for 2 to 3 minutes and remove , drain and transfer in cold water.
By simply squeezing the beans will pop out of the waxy covering.

Now you are ready to use it.

Method for the soup:

Heat a big soup pot with oil. fry the onion, once it turns translucent add the garlic, followed by potatoes, tomatoes and spices. Add the water or stock, cover the pot and simmer until the potato are cooked.
I did this part in my pressure cooker and left until 2 whistles.
Once the potato are cooked slightly mashed them and add the fresh fava beans. Cook until they are tender. Just few minutes is enough when they are twice peeled.Adjust the salt and add the chopped cilantro leaves.
Serve hot with some bread slices on side.

Fava bean soup

Are you inspired by these beans process? I AM NOT ( I can even scream loud) - I would rather use the dried version or even the frozen lima beans.


Vikis Kitchen said...

Soup seems so delicious Cham. I too won't have the patience to peel that twice:) Nice idea to buy frozen, as u in NJ farmer's markets are open only 3 or 4 months a if I want something like this I have to buy frozen only:)

Priya said...

We rarely get this kind of fresh beans here in farmer's market, btw soup looks super comforting..

BongMom said...

Can I do this with dried fava beans ?

Sumi said...

I recently bought a pack of frozen ones, waiting to be used.May be will try this recipe out. Sounds easy breezy for a weeknight dinner :)

Laavanya said...

I have seen fresh fava beans but never bought them.. had no idea that the peeling process was so involved! Soup looks delicious.

Cham said...

Sandeepa: Dried one is better in term of less work- just overnight soaking and precook before adding with potato.

Home Cooked Oriya Food said...

wow love the soup! such a nice color of the fresh bean!

notyet100 said...

Still to they fava beans,,btw soup looks yum,

ruchikacooks said...

Akka, I remember the soup you made with barley and v8, I was like I got to say double wow..

maha said...

luks perfectly done...never feels bore ...yummy.

Maayeka said...

super delicious and healthy soup..try to get fresh fava beans now..loved it..

Jay said...

looking real good..would love to try this now..;)
Tasty Appetite

LG said...

Beans looks so much like avarekayi of Karnataka :D, soup looks spicy and yummy. I want to have a bowl of it now :)

Sayantani said...

same here the very thought of peeling the beans after shelling makes me irritated. though am irritated all the time with the unbearable heat here. the soup looks fantastic. we used to buy a pink and white beans called broad bean in Bangalore. it tastes awesome...dont get it here though.

hemalata said...

Very healthy n yummy soup.

Usha said...

Ooh this soup looks so very inviting! Love the simple flavors and combination of ingredients :)

Recipeswap said...

Too much work with the peel and all but the soup came out perfect nevertheless.reminds me of a minestrone soup.

Lubna Karim said...

Soup looks inviting and yum....though the peeling process is more...i love to give it a try....

Shanthi said...

Super yum and makes me drool

notyet100 said...

Thanks for the wishes,..:)

Akila said...

wow yummy yummy soup... simply love it... first time visiting here... loved ur space... when u get free time, do visit mine... if you want you can link up ur post to my on going event....

Dish Name Starts With L

ruchikacooks said...

ha ha..aathan athukku peru uurukai :D

Namitha said...

That sure is a tedious process :) This reminds me that I have some frozen lima beans in my freezer ;)

G.Pavani said...

healthy soup dear,

Happy Cook / Finla said...

I think they use this in Egypt a lot i am not sure.
Should look out for these when i go nex time for shopping.
We have a farmers market twice a week and I have not been there for a while.

Turmeric n Spice said...

Love the bean ...lucky to get this exotic bean love the soup