Sopa De Habas (Fava Bean Soup) - cooking recipe

Ingredients

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)

Preparation

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.
Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
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.
Cook until the beans break down, stirring occasionally, about 10 minutes.