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Fava Bean and Cactus Soup |
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Serves: 4
Print this Recipe
(Sopa de Habas y Nopalitos)
Category: Vegetable and Bean Soups
Estela Salas Silva shared this recipe from her family collection. Cooks from everywhere travel to attend Señora Silva's cooking classes in her home just outside Tlaxcala near Puebla. Dried peeled fava beans and nopalitos (cactus strips) can be found in Latin-American food markets in the United States. Buy cactus strips packed in water, not brine, and be sure to rinse them thoroughly.
1 cup dried peeled fava beans, rinsed
1/2 teaspoon salt, or to taste
3 medium tomatoes, peeled and chopped
1/2 cup drained, rinsed and diced jarred cactus (nopales)
2 tablespoons olive oil
1 sprig fresh thyme, or 1/2 teaspoon dried
1/8 teaspoon freshly ground pepper, or to taste
Chopped fresh cilantro
Put the fava beans in a large saucepan. Add 4 1/2 cups water and the salt. Bring to a boil, then reduce heat to low, cover and simmer, stirring frequently, until the beans are soft and falling apart, about 1 hour. When the beans are tender, add the tomatoes, cactus, oil, thyme, and pepper. Cook, uncovered, 10 minutes. Adjust seasoning. Serve sprinkled with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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