Fava Bean Soup
I don’t willingly watch horror movies – this is a fact long established and reinforced after various events during my college years. So when I saw the challenge for /52weeksofcooking was to use a horror movie for an inspiration, I thought about “cheating” by making some gory dessert thing and saying I was inspired by The Saw or I Know What you did Last Summer or some other horror flick thing. Then I decided to get serious and consider the various “thriller” style movies that I do enjoy, such as Cabin in the Woods and Silence of the Lambs. From there I was between doing a red wine dish (CitW) or something with fava beans, and in the end fava beans won out. There is something so iconic about that moment in SotL and while liver will never appear on this blog, fava beans are certainly welcome! I wanted to have a nod to the Chianti as well as the general feel of the movie, so I decided a chunky red tomato stew would be perfect.
1 tbsp olive oil
1/2 Spanish onion, diced
3 cloves garlic
1 cup dry fava beans, well rinsed
3.5 cups vegetable stock
2 tbsp dry red wine
1 can stewed tomatoes
1 bay leaf
- Heat the olive oil over medium heat in a large dutch oven. Add the onion and garlic and cook for 10 minutes, or until slightly golden.
- Add the fava beans along with the vegetable stock, red wine, and stewed tomatoes. Bring to a boil, and keep boiling for two minutes.
- Turn down to a simmer, then add the bay leaf and pepper and cover. Simmer for at least 45 minutes, stirring at the halfway point.
- Season to taste with pepper - Serve and Enjoy!
This is one of those dishes that really benefits from being cooked for a long time, in fact it’s generally best at lunch the following day. It can also be converted for the slow cooker, cooking on low for 8 hours before turning to high for 30 minutes. For the ultimate results serve with some crusty bread that can help soak up all the tomato goodness