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No. 0052 Spanish Free recipe

Spring Fava Bean Soup with Bacon and Pork Belly

Bright green double-peeled fava beans swim in a saffron-tinted broth with strips of smoky bacon and meltingly tender braised pork belly. It is a rustic Spanish-style spring dish, rich but fresh thanks to the beans and a squeeze of lemon. Serve it in shallow bowls with good bread when fresh favas arrive at the market.

4.7 from 115 cooks

Bright green fava beans with bacon strips and braised pork belly in golden broth
Photo: Change C.C on Pexels
Prep
45 min
Cook
1 hr 50 min
Total
2 hr 35 min
Serves
4
Level
Hard
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Method 7 steps

  1. Season the pork belly with salt, place in a small pot with 2 cups of the stock and the bay leaf, cover and simmer gently for 1 1/2 hours until a skewer slides in easily; cool slightly and cut into thick slices, reserving the liquid.

  2. Shell the fava beans, blanch them for 1 minute in boiling water, plunge into ice water and slip off the pale outer skins.

  3. Cook the bacon in the olive oil in a wide pot over medium heat for 6 minutes until the fat renders and the edges crisp.

  4. Add the onion and garlic and cook 6 minutes until soft and golden.

  5. Pour in the wine and let it bubble for 2 minutes, then add the saffron water, the remaining stock and the strained pork liquid; simmer 10 minutes.

  6. Add the pork belly slices and fava beans and simmer only 3 minutes so the beans stay bright green.

  7. Season with lemon juice, salt and pepper and serve in shallow bowls.

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