Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Peel the garlic.Roughly chop the garlic,onions,and tomatoes,and add to the beans.Continue cooking the beans for an additional 30 minutes. | 4. 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. | 5. Just before serving stir in the cilantro and mint. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	1	lb	hulled hulled	1546.7518	264.3993	118.4785	6.94
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
garlic clove	6			-	-	-	-
white onion	1			60.0	14.01	1.65	0.15
tomato	1 1/2	1/2		60.3148	13.0347	2.9487	0.6702
chili pepper	6		seeded stemmed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
mexican oregano	1/2	teaspoon	dried	-	-	-	-
salt				-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
mint	2	tablespoons		5.016	0.9587	0.3751	0.0832
anejo cheese	1/2	cup		246.18	3.0558	14.1504	19.7868
olive oil	5	teaspoons		238.68	0.0	0.0	27.0
mint				5.016	0.9587	0.3751	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.