Prep 30 mins
Cook 1 hr 30 mins
I found this recipe in a Rick Bayless cookbook,and just had to try it.Mint always seems just a touch exotic to me when used in savory dishes,and I was intrigued.It turned out to be a warm and comforting legume soup,very Mediterranean in flavor,but with a New World earthiness from the chiles,and yes,just the slightest hint of freshness from the mint.Now when I make this,I don't usually make the pasilla chile "condiment" ;I just toast and crumble a pasilla chile pepper to sprinkle into the pot of soup .Rick Bayless also suggests simply serving it with some bottled hot sauce ,which is good too.From Rick Bayless's Mexican Kitchen;He attributes it to an earlier cookbook called Mexico en la cocina de Marichui.
- 453.59 g dried hulled fava beans (hulled favas are yellow or greenish ,not brown )
- 1892.72 ml chicken stock (home made is beat)
- 6 garlic cloves
- 1 large white onion
- 680.38 g tomatoes (about 10 plum tomatoes)
Pasiila Chile Condiment
- 6 medium dried pasilla chili peppers, seeded and stemmed
- 29.58 ml olive oil
- 29.58 ml vinegar
- 2.46 ml dried Mexican oregano
- salt, to taste
- 118.29 ml fresh cilantro
- 29.58 ml of fresh mint
- 118.29 ml queso Anejo cheese
- 24.64 ml olive oil
- of fresh mint, to garnish
- Rinse and clean the fava beans.Add the broth and bring to a boil.Reduce the heat to medium -low,cover partially,and cook until the beans are very soft and begin to fall apart and dissolve into the broth,about an hour.
- Meanwhileheat a cast iron skillet over medium.Add the garlic cloves,unpeeled,and roast,turning occasionally,until they are black in spots;remove.Slice the onion in about 6 thick slices ,and roast in the same pan,until they have blackened on both sides,about 6 minuites per side.Remove.Add tomatoes and roast,turning,until they too are blackened on both sides,about 15 minutes.The vegetables amy also be cooked under a hot broiler if you prefer.
- Peel the garlic.Roughly chop the garlic,onions,and tomatoes,and add to the beans.Continue cooking the beans for an additional 30 minutes.
- Meanwhile make the pasilla chile condiment:Cut the chiles into 1/8 " slivers with a pair of kitchen scissors.Heat the olive oil in a small pot and add the chiles,stirring,fry them for a minute.Add the vinegar,oregano,and salt.Remove from heat and let it sit for about 1/2 hour,or until the soup is done,for the flavors to meld and to let the chiles soften.
- Just before serving stir in the cilantro and mint.
- Ladle the hot soup into bowls,sprinkle each bowl with a little crumbled cheese,a drizzle of olive oil(about 1/2 teaspoon),and place a little bit of the pasilla chile in the cenmter.Garnish with additional chopped mint,if desired.