There is no substitute for these funky and incredibly flavorful beans. You will find them in Indian, Italian and Middle Eastern Grocery stores, or simply go online: well worth looking for. You will love them, so get a nice supply and store them in glass jars. Don’t get it into your head to peel them, which would be pure slavery: Buy them peeled!
- 4 cups peeled dry fava beans
- 3 quarts (12 cups) water
- 1/2 cup olive oil
- Kosher Salt to taste
- 8 large cloves garlic
- 2 tbsp paprika
- 1 tsp cayenne, or to taste
- 2 tablespoons cumin
- 1/4 cup fresh lemon juice
- Bring the beans, water, oil, salt and garlic to boil in a wide bottom pot. Reduce the flame to medium and cook, covered, for 2 hours.
- Whisk the paprika, cayenne, cumin, lemon juice and a little water in a bowl to make sure you have no spice lumps, and throw the mixture in the pot. Cook 15 more minutes.
- You will find that the beans have almost completely dissolved all by themselves, but just in case you want a more elegant presentation, cream the soup with an immersion blender.
- Adjust the texture and seasonings. Makes a dozen ample servings.
Variation: Cold fava bean soup: GF Stir in a 500 ml can coconut milk in the chilled soup, and serve cold.