POTAJE DE HABAS SECAS Y BERENJENAS 🍆 ¡RECETA TRADICIONAL DE JAÉN! | Cocinando entre Olivos

dried fava beans

🥗Healthier: canned fava beans

💰Cheaper: dried peas

Canned beans save time, while dried peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier, while sunflower oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Yellow peppers are slightly healthier, while green peppers are usually less expensive.

Soak 200 g dried fava beans in water overnight.

Drain and rinse the fava beans after soaking.

Chop 2 onions and place them in a pot with some extra virgin olive oil and a bit of salt; cook over low heat.

Peel 5 cloves of garlic and mash them with whole cumin, a pinch of salt, and a handful of mint leaves in a mortar.

Grate 3 tomatoes and add them to the pot once the onions are cooked and starting to brown.

Add 1 tablespoon of sweet paprika to the pot and mix quickly to avoid burning it.

Incorporate the grated tomatoes into the pot and let them cook down.

Prepare the eggplants; if they are small, leave them whole, if large, cut them in half or to your liking.

Add the eggplants to the pot and mix well.

Cover with water and cook until the eggplants are tender, using a pressure cooker for 11 minutes.

Let the pressure release before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary