Photograph of the finished Sopa de habas

Mexico · Canh đậu tằm kiểu Mexico Sopa de habas

Sopa de habas

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 1.3 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Nopal cactus leaves Nopal cactus leaves 1.1 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Epazote leaves Epazote leaves 1.1 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Lime Lime 4
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz

Method

  1. 1 Soak hulled broad beans for 8 hours, then cook with 900 ml of water for 40 minutes until the beans are soft and form a thick paste.
  2. 2 The hulled broad beans dissolve into a sauce on their own, so there's no need to blend them, which is why this soup has a naturally thick consistency.
  3. 3 Boil nopal cactus leaves for 12 minutes, then rinse under cold water to remove the slime.
  4. 4 Grill the tomatoes and garlic in a dry pan for 8 minutes, then blend them with the soaked dried chilies.
  5. 5 Fry the sauce in oil for 6 minutes, then pour it into the pot with the beans and simmer for 10 minutes.
  6. 6 Add the nopal and epazote at the last 5 minutes, then squeeze in the lemon juice and sprinkle with crumbled fresh cheese.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: cook broad beans under high pressure for 12 minutes, then release the pressure naturally until the beans completely dissolve into a thick sauce.

Start cooking