A night before measure the dry fava beans into a pot. Add boiling water and cook for a minute and drain the water. Cover with cold water and let it rest overnight.
They will double the size and the skin should be easy to peel. Peel coverings and set aside
Put the ingredients together for the sauce
Cut the meat by hand in thin small sliced pieces.
Peel the potatoes and cut them in 3 pieces or keep them in a piece if they are the small.
Peel and dice the onion and dice the tomatoes into small pieces.
Heat 2 tbsp oil and add the red spicy paste, garlic and cumin. Cook for 2 min and add the onion, cook for 5 min until onion is clear.
Add the meat and mix. Cook for another min and add the tomatoes
Cook for about 3 min until meat is tender, add the oregano, salt, sugar, pepper and parsley.
Mix and add the fava beans.
Add the chicken broth and the potatoes and mix. Cover the pot and cook until potatoes are cooked. It’s so much better if you use small potatoes, they will cook faster and they are going to be bite sized.
If it dries during this process, add more chicken broth or hot water.
Serve warm with rice or just by itself. Top with scallions or green onion that are cut and washed. Enjoy!
This wonderful recipe is from the Bolivian Cookbook. It's simple but tasty so take a few minutes to visit their website and browse their recipe collection.