Recipe of the “fava pelada”
The “fava pelada” is one of the best known dishes of Balearic gastronomy.
The origin of this recipe is not very clear, it seems that it comes from the Sephardic gastronomy, and in Ibiza the recipe was adapted incorporating the pork that they obtained from the slaughters.
The dry beans are one of the legumes with higher content of protein, iron, potassium and vitamins B. These nutritional properties make it an excellent dish for hypertensive people and it is a fundamental base for vegetarian and vegan diets. The beans are a legume that belongs to the family of the fabaceae, that is, the same family as the beans. In fact they were the only beans known in Europe until the discovery of the New World. They came from Persia and Africa.
- ½ kilo of peeled beans
- 200 gr of noodles
- 1 medium onion
- 1 large tomato
- Bay leaf
- Sea salt
- Black pepper
- Virgin olive oil
- 2 liters of water
- Leave the beans to soak overnight.
- Into a pot with water add beans, a pinch of salt and bay leaves. Bring it to the boil and keep in a medium heat for about 40 minutes.
- Fry lightly the onion and the tomato. When you have it ready, add it to the pot.
- Beat everything together until you have a puree. (Remember to remove the bay leaves).
- You put it back to the fire and add the noodles, spearmint, pepper and let it boil until the pasta is done.
Serve it hot.
It’s an easy and delicious dish perfect for winter, so: Let´s foodies! 🙂