Tender fava beans with a firm bite and a fresh mint aroma. They are boiled in water with salt until cooked through without turning mushy. A simple Peruvian side—clean, warm, and ready to support any plate.
Rinse the fava beans and discard any that look bruised or too dark. Do not overhandle them: we want them to reach the pot whole.
Boil the water with the salt and mint for 2 minutes, until the steam smells fresh and the water is properly seasoned.
Add the fava beans and cook at a medium boil for 10 to 14 minutes, depending on size, until tender but firm. Taste one: it should yield to the bite without turning mushy.
Drain the beans, remove the mint, and let them steam off for 2 minutes. Serve warm or at room temperature, with a firm bite and fresh aroma.
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