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How to Make Flan
Peruvian Arroz con Pollo
Fava Bean Soup with Nopales
fava bean soup with nopales
cups dried fava beans
cups reduced-sodium chicken broth
dried guajillo chiles, cleaned, stems removed, seeded
cups hot water
plum (Roma) tomatoes
medium onion, quartered
cloves garlic, peeled
to 4 cups reduced-sodium chicken broth
tablespoons olive oil
cups thinly sliced drained rinsed nopales in brine (from 15-oz jar)
teaspoon salt, if desired
Freshly ground black pepper, if desired
cup finely chopped fresh cilantro
cup crumbled queso fresco cheese, if desired
Cook fava beans as directed on package except using broth in place of the water. Do not drain.
Meanwhile, in medium bowl, place seeded chiles and hot water; set aside.
In ungreased 10-inch skillet, cook tomatoes over medium-high heat 4 to 6 minutes, without stirring but turning once, until skin is charred and tomatoes are soft.
Drain chiles. In blender, place chiles, charred tomatoes, onion, garlic, 2 cups of the broth. Cover; blend on high speed until smooth. Strain; discard solids.
In 5-quart Dutch oven, heat oil over medium-high heat. Stir in the strained sauce. Cook 2 minutes. Stir in the remaining broth, the fava beans with cooking liquid, nopales, salt and pepper. Simmer 10 minutes longer. Garnish with cilantro and cheese.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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