Inexpensive dried fava beans can be found in the Hispanic food section of most supermarkets. More expensive ones can be found in specialty stores or the gourmet food section of some supermarkets. The only difference seems to be the packaging. I choose the cheaper ones.
Sun Oven Fava Bean Soup
1 pound dried fava beans, picked over, rinsed, soaked overnight, and drained
1 tablespoon olive oil
1 small onion, finely sliced
1 clove garlic, minced
2 ounces pancetta, diced
1 tablespoon tomato concentrate
salt and pepper to taste
2 tablespoons fresh flat-leaf parsley, chopped
Freshly grated Parmesan cheese
Set Sun Oven out to preheat.
Put the soaked fava beans in a large pot and add enough water to cover by about 1 inch. Cover and place in the Sun Oven. Cook until the beans are very soft, about 1 hour. While the beans are cooking heat the olive oil in a heavy saucepan over medium heat. Add the onions and saute, stirring often until softened, 5 to 10 minutes. Stir in the garlic and the pancetta. Continue cooking, stirring often until the pancetta begins to brown, about 10 minutes. Stir in the tomato concentrate and 1/2 cup hot water. Add the onion mixture to the fava beans in the Sun Oven and continue cooking until the beans have completely fallen apart, 30 to 40 more minutes. Remove from the Sun Oven, stir well and season to taste with salt and pepper.
Ladle soup into bowls. Drizzle a little olive oil on each serving. Sprinkle each serving with the parsley and Parmesan cheese.
Makes 4 to 6 servings