Locros De Habas

• 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 white onions, about 1 whole onion
• 2 roma tomatoes, peeled, seeded and chopped
• 12 tablespoon ground cumin
• 12 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
• 12 cup milk
• 3 eggs, lightly beaten
• 1 12 cups crumbled queso fresco or 1 12 cups feta
• 3 tablespoons finely chopped cilantro or 3 tablespoons parsley

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.

fava beans, sunflower oil, garlic, white onions, roma tomatoes, ground cumin, ground achiote powder, chili powder, gold potatoes, water, milk, eggs, queso fresco, cilantro

Taken from www.food.com/recipe/locros-de-habas-307869 (may not work)