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Dried Fava Soup.cook

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+---
+title: Dried Fava Soup with Mint and Guajillo Chiles
+prep_time: 10 minutes
+cook_time: 100 minutes
+category: Soup
+tags:
+  - vegetarian
+  - vegan-optional
+  - mexican-inspired
+  - beans
+  - soup
+description: A slow-simmered dried fava bean soup with roasted tomatoes, garlic, and onion, finished with mint and cilantro and topped with a tangy quick-pickled guajillo chile mixture.
+source: 101 Cookbooks (adapted from Rick Bayless’s Mexican Kitchen)
+---
+
+Make sure the @hulled dried fava bean{1%lb} are clean and free of dirt, then rinse them well.
+Place the beans in a #large soup pot and cover with @vegetable broth{8%cup}.
+Simmer over medium-low heat, partially covered, until very tender and beginning to fall apart {60%minute}.
+
+While the beans simmer, place the unpeeled @garlic clove{6} in a #heavy skillet over medium heat.
+Roast, turning occasionally, until black spots form and the cloves are soft {15%minute}.
+Let cool slightly, remove the skins, finely chop the garlic, and set aside.
+
+Arrange the sliced @white onion{1} in a single layer on a rimmed #baking sheet.
+Place about 4 inches under a hot #broiler and broil until soft and deeply browned, about {4–5%minute} per side.
+Remove, let cool slightly, then finely chop.
+
+Using the same baking sheet, place the @ripe tomato{1.5%lb} under the broiler.
+Roast until blackened on one side {6%minute}, flip, and roast the other side {6%minute}.
+Let cool slightly, peel, chop, and reserve all juices.
+
+Add the chopped garlic, onion, tomatoes, and tomato juices to the pot with the beans.
+Continue simmering until the beans reach the consistency of a coarse purée {15–30%minute}.
+
+While the soup simmers, cut the @dried guajillo chile{6} into small confetti-shaped pieces using scissors or a knife.
+Heat the @extra virgin olive oil{2%tbsp} in a #small saucepan over medium heat.
+Add the chiles and stir for {1%minute}, then remove from heat.
+Stir in the @cider vinegar{2%tbsp}, @water{3%tbsp}, @dried Mexican oregano{0.75%tsp}, and @fine-grain sea salt{0.5%tsp}.
+Set aside and let stand, stirring occasionally {30%minute}.
+
+Just before serving, add enough @water{} to the soup to reach a medium-thick bean soup consistency.
+Bring the soup back to a gentle simmer, then remove from heat.
+Stir in the @fresh mint{2%tbsp}, @fresh cilantro{0.5%cup}, and the remaining @fine-grain sea salt{1%tsp}.
+Taste and adjust salt if needed, keeping in mind the cheese is salty.
+
+Serve the soup topped with a spoonful of the chile mixture and a sprinkle of @queso anejo or feta{0.5%cup}.