Sopa de Habas

• 1 pound fresh fava beans or peas or 1/2 pound split dried fava beans, soaked overnight
• 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
• 6 garlic cloves, sliced
• 1 large onion, chopped
• 2 tablespoons corn, grapeseed, or other neutral oil
• 3 tomatoes, cored and sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon dried oregano, preferably Mexican
• Salt and black pepper to taste
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped
• 1/2 cup crumbled queso fresco or feta cheese, optional

1. Place the beans or peas, stock, and half the garlic and onion in a stockpot and bring to a boil.
2. Turn the heat to low and simmer for 40 minutes, or until the beans are soft.
3. If you are using dried beans, cook for at least an hour and add water if the liquid level begins to run low.
4. Meanwhile, in a large skillet, heat the oil over medium heat.
5. Cook the remaining garlic and onion, stirring occasionally, until soft, about 5 minutes.
6. Add the tomatoes and cook until softened, about 5 minutes.
7. Add the vinegar and oregano and cook for 2 minutes, or until the sauce in the pan is slightly thickened.
8. Add the tomato mixture to the beans and stir well to combine.
9. Simmer for another 10 minutes, stirring occasionally and mashing some of the beans to create a somewhat smooth consistency.
10. Season with salt and pepper.
11. Stir in the cilantro, mint, chiles, and cheese if you like and serve immediately.

beans, beef, garlic, onion, corn, tomatoes, cider vinegar, oregano, salt, fresh cilantro, mint, chiles, queso fresco

Taken from www.epicurious.com/recipes/food/views/sopa-de-habas-385834 (may not work)