Hot fava bean salad is a dish from the Mapuche tradition, who also used to prepare a puree of dried and toasted beans in a callana.
Contents
How to make Hot Fava Bean Salad?
Traditionally, hot fava bean salad was made with a sauté of wild onions with lard and merkén.
Nutritional facts
Each serving of hot fava bean salad contains approximately 250 kcal, 35 g of carbohydrates, 8 g of fats, 12 g of proteins, 10 g of fiber, 2 g of sugars, and 20 mg of sodium.
Hot Fava Bean Salad recipe
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 6 people
Ingredients
- 1 kg fresh fava beans
- 2 sprigs of parsley
- 1 onion
- 1 clove of garlic
- 1 tablespoon of oil
- ½ teaspoon of cumin
- Garlic leaves
- Merkén
- Salt
Preparation
- Trim the fava beans, place them in a medium pot covered with cold water, and cook over medium heat for 30 minutes until tender. Drain and discard the water.
- Dice the onion finely and sauté it in oil, adding chopped parsley, minced garlic, and crushed cumin, optionally a pinch of merkén, and cook, stirring occasionally, for 10 minutes.
- Add the sauté to the cooked and drained fava beans, and stir to combine. Mash the mixture with a mortar until it forms a thick, coarse puree.
- Serve the hot fava bean salad, garnished with some whole fava beans, chopped garlic leaves, and as a side with boiled potatoes and roasted lamb.
Benefits and properties
Consuming fava beans can help maintain controlled levels of cholesterol and blood sugar, as their fiber content promotes lower fat absorption and helps maintain adequate blood glucose levels.
They are an excellent source of potassium, crucial for controlling blood pressure, combined with their thiamine content, which protects heart health.
Did you know?
Ancient Egyptians believed fava beans housed the souls of deceased people, so they never looked directly at them for fear of attracting misfortune.
