Dried Andean fava beans briefly boiled, lightly perfumed, then roasted until dry and crunchy. Orange peel and rosemary leave a subtle aroma while salt sharpens the bean's toasted flavor. A simple highland snack made for nibbling, storing, and carrying on the road.
Sort through the dried fava beans with their skins on, removing stones, damaged beans, or other debris, then rinse them briefly under running water. Do not soak them; this step is only meant to clean them before the short cooking stage.
Bring the water to a boil with three quarters of the salt. Add the beans and cook at a moderate boil for 10 minutes. They should hydrate slightly and lose some of their hardness while remaining firm and intact, not fully cooked like stewed beans. Drain them very thoroughly.
Spread the hot beans over a kitchen towel, scatter the orange peel and rosemary over them, and cover with the towel for 15 minutes so the trapped steam gently perfumes the beans. Uncover, remove the aromatics, and air-dry the beans for another
Turn what you find into an experience you can actually bring to your kitchen.
Preheat the oven to 190°C / 375°F. Spread the beans in a single layer on a baking sheet and roast for 25 to 30 minutes, shaking the tray every 8 to 10 minutes, until the skins are dry, golden, and slightly split, and the beans taste firm and thoroughly toasted. Sprinkle with the remaining salt as soon as they leave the oven and cool for 10 minutes; they become crunchier as their temperature drops. And that's it! One handful, then another, and suddenly there is no trail snack left for the road. 😌
