Spicy dried fava bean dish

The name can be misleading: the FIA clarifies that “dry fava bean” (haba seca) does not necessarily mean a dehydrated fava bean. The term refers instead to the dry or thick consistency of the stew.
The documented recipe uses fresh fava beans, llama jerky, and ají color (a type of mild red chili). The family history recorded by the FIA links the small farm (chacra), grandmother, mother, and daughter, clearly illustrating the transmission of culinary knowledge.

Localities

Camiña
Chiapa
Mamiña

Product

Bean

Context

Project background linked to ravine-based agriculture and family cooking.

Key idea

Grandmother, mother, and daughter: a recipe is also a chain of memory.

Base ingredients

Fresh fava beans
Llama jerky
Onion
Red chili (ají color)
Garlic and seasonings (depending on the version)
Oil or fat
Arroz o quínoa graneada para acompañar

How it is prepared

Prepare and cook the beans according to the familiar technique.
Crumble or prepare the jerky.
Make a sauce with onion, red pepper and seasonings.
Add the jerky and beans.
Cook until you get a thick stew, not a soup.
Serve with rice or quinoa.

When does it appear on the table?

Family cooking in agricultural communities.

Supporting source

FIA (2019), pp. 60–61.