Recipes

Fava Parada Recipe

Fava parada, plato típico mallorquín

Fava parada is one of the oldest dishes in Mallorcan cuisine. It is made with dried fava beans cooked slowly until they have a thick, velvety texture, enriched with a sofrito of olive oil, garlic, and aromatic herbs. It is a humble dish with peasant roots, perfect for the winter months and very nutritious thanks to its vegetable protein and fiber content.

Why this recipe is healthy and sustainable

Faves parades are 100% plant-based, made with legumes, extra virgin olive oil, and Mediterranean herbs. Its high fiber content promotes satiety and intestinal health, while the beans provide protein and minerals. As a dish made with local and seasonal ingredients, it has a low ecological footprint and respects the island’s gastronomic tradition.

Ingredients (serves 4)

  • 400 g dried broad beans
  • 4 tablespoons extra virgin olive oil
  • 1 small onion
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 sprig of fennel (optional)
  • 1 teaspoon sweet paprika
  • Salt and black pepper to taste
  • Water (approx. 1.5 liters)

Required tools

  • Large pot
  • Colander
  • Knife and cutting board
  • Wooden spoon
DELIGHT.

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.

ENJOY IT

Step-by-step instructions

  1. Prepare the beans
  2. Soak the dried beans overnight, covered with plenty of water. The next day, drain and set aside.
  3. Cook the beans
  4. In a large pot, cover the beans with clean water. Add the bay leaf and fennel. Cook over medium-low heat for 45-60 minutes, until tender.
  5. Prepare the sofrito
  6. Meanwhile, in a separate pan, sauté the chopped onion and garlic in extra virgin olive oil until golden brown. Add the sweet paprika, mix quickly, and add a ladleful of the cooking broth to blend the flavors.
  7. Combine and thicken
  8. Add the sofrito to the pot of cooked beans. Stir with a wooden spoon and mash some of the beans with the back of the spoon to thicken the texture. Season with salt and pepper.
  9. Serve
  10. Serve hot in clay pots or deep dishes, drizzled with a little extra virgin olive oil.

Protip

If you want a creamier texture, blend some of the beans with the broth before mixing them back into the pot. To intensify the aroma, add a little fresh mint at the end of cooking.

Variations

  • Traditional festive: some recipes add sobrasada or pancetta to the sofrito.
  • Light: replace some of the oil with a little more broth for a less fatty version.
  • Herb: add fresh thyme or rosemary for a more aromatic flavor.
  1.  

Nutritional values per serving (approximate)

  • Calories: 310 kcal
  • Fat: 11 g
  • Carbohydrates: 38 g
  • Protein: 14 g
  • Fiber: 13 g

Frequently asked questions (FAQs)

Can I use fresh fava beans instead of dried ones?

No, the creamy texture of the recipe can only be achieved with dried beans.

Can I prepare fava parada in advance?

Yes, in fact, it improves overnight, as the flavors intensify.

What oil is best for this recipe?

An extra virgin Arbequina olive oil, with its smoothness and notes of green almonds, is ideal for harmonizing with the flavor of the beans.

Is it suitable for vegans?

The traditional recipe with oil and herb sofrito is; just avoid the variations with cured meats.

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.

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