Locros De Habas

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups twice peeled fresh fava beans, from about 4 lbs of whole fava pods
• 2 tablespoons sunflower oil
• 4 garlic cloves, crushed
• 2 cups diced onions, about 1 whole onion
• 2 roma tomatoes, peeled, seeded and chopped
• 1/2 tablespoon ground cumin
• 1/2 teaspoon ground achiote powder
• 1 teaspoon chili powder
• 3 large gold potatoes, peeled and chopped in medium chunks, about 3 cups
• 6 cups water or 6 cups broth
• 1/2 cup milk
• 3 eggs, lightly beaten
• 1 1/2 cups crumbled queso fresco or 1 1/2 cups feta
• 3 tablespoons finely chopped cilantro or 3 tablespoons parsley

Recipe

• 1 heat the oil in a large saucepan and add the chopped onion, cook for about 5 minutes.
• 2 add the crushed garlic, cook for another 2 minutes.
• 3 add the chopped tomatoes, cumin, hot pepper powder or chili powder, achiote powder and salt, mix well and cook for another 3 minutes.
• 4 add the potatoes and the water or broth, bring to a boil.
• 5 reduce heat to simmer and add 2 cups of the twice peeled fava beans, cook until the potatoes are soft, about 25 minutes.
• 6 use a potato masher to soften and crumble the potato chunks.
• 7 add the remaining 2 cups of fava beans and cook for about 5 minutes, stirring occasionally.
• 8 whisk the milk and the eggs together, stir this mixture into the soup.
• 9 stir in the crumbled queso fresco.
• 10 sprinkle with the chopped cilantro or parsley and serve warm with hot sauce and avocado.