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| Introduced by the Spanish during occupation and colonisation, fava beans have been used in Mexico for hundreds of years. While researching the use of legumes in Central and Southern America, Eden Owen-Jones came across many variations of this simple soup, made and eaten primarily during Lent. Most recipes use chicken stock, but Eden packs in plenty of rich and savoury notes into the dish while keeping it vegetarian. |
Serves 4
IngredientsFor the broth
For the soup
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Method
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
