Slow-Simmered Fava Bean Soup with Mint & Pasilla Chile
From: Karen Sonnessa

Recipe By: Vegetarian Times, May 1997
Serving Size: 10

• 1 pound hulled dry yellow fava beans -- about 2 2/3 cups picked over and rinsed
• 8 cups vegetable stock -- or water
• 6 cloves garlic -- unpeeled
• 1 largewhite onion -- thickly sliced
• 1 1/2 pounds ripe tomatoes -- (3 medium-large round or 9-12 plum)
• 6 medium dried pasilla chiles -- about 2 oz. total stemmed and seeded
• 2 tablespoons olive oil -- + extra for garnish
• 2 tablespoons cider vinegar
• 3 tablespoons water
• 3/4 teaspoon dried oregano -- preferably Mexican
• 2 1/2 teaspoons salt -- or to taste
• 1/2 cup chopped cilantro -- loosely packed
• 1 tablespoon chopped fresh mint -- up to 2 T (preferably spearmint)

While beans are simmering, roast garlic on ungreased griddle or heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, about 15 minutes.
Cool then slip off papery skins and finely chop.
On piece of foil in same skillet, roast onion slices in single layer, turning once, until richly browned and soft, 6 to 7 minutes per side.
Dice onion.
Roast tomatoes 4 inches below very hot broiler or in foil-lined skillet until blackened on one side, about 6 minutes.
Flip and roast other side.
Cool, then peel and chop, saving all juice.

Add garlic, onion and tomatoes to beans.
Simmer until beans are consistency of a coarse puree, about 30 minutes.

While soup is simmering, cut chiles into 1/8-inch slivers using kitchen shears.
Heat oil in small saucepan over medium heat.
Add chiles; stir for 1 minute.
Remove from heat; add vinegar, water, oregano and scant 1/2 teaspoon of salt.
Let stand at least 1/2 hour, stirring occasionally.

Just before serving, add a little stock or water to soup, if necessary, to reach desired consistency.
Stir in cilantro and mint.
Season with remaining salt to taste.
Ladle soup into warm bowls.
Spoon about a tablespoon of chile condiment into center, drizzle with oil.
Makes 10 servings.

NOTES : Hulled yellow fava beans are sold in Hispanic markets. They're the same as the brown fava beans found in Italian markets only with the papery brown hull removed. Also known as broad beans

Pasilla chile: Dried, brownish-black chile used primarily in sauce and known for its rich flavor. Sold whole and powdered. Also known as chile negro for its color. In its fresh form pasilla chiles are called chilaca.