Sopa De Habas (Fava Bean Soup)

• 2 cups fava beans, dried shells removed (can also use frozen)
• 1 tomatoes, chopped
• 1 garlic clove, minced
• 1/2 onion, chopped (small yellow onion)
• kosher salt & freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 teaspoon saffron thread, crushed
• 1/2 teaspoon ground cumin (or more)

1. In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
2. Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
3. In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
4. Cook until the beans break down, stirring occasionally, about 10 minutes.

fava beans, tomatoes, garlic, onion, kosher salt, olive oil, saffron thread, ground cumin

Taken from www.food.com/recipe/sopa-de-habas-fava-bean-soup-473070 (may not work)