| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups, Beans |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Large Dried Fava Beans |
| 1 |
lb |
Beef chuck; cut into 6 pieces |
|
|
Several Beef bones |
| 6 |
c |
Water |
| 1 |
|
Head Garlic; (about 8 cloves) peeled |
| 2 |
ts |
Sweet paprika |
| 1 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Black pepper |
| 2 |
oz |
Fresh coriander; rinsed well and sliced |
| 1 |
lb |
Zucchini; sliced |
| 1/2 |
c |
Ripe tomato; cubed |
| 1/4 |
c |
Olive oil; (up to 1/2 depending on taste) |
INSTRUCTIONS
Recipe By : Copeland Marks
Parboil the beans for 10 minutes and drain. Put all the ingredients into a
pan large enough to hold them and bring to a boil. Skim off the foam that
rises. Cover the pan and simmer over low heat for 3 hours, which is enough
to soften the meat and favas.
Remove the meat and bones and set the meat aside. In a food processor
process all the vegetables and broth into a moderately thick puree. This is
the soup. The meat is served separately.
Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar 1, 1998
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