Refried beans are easy to make, and if you are allergic to beans, favas are an easy substitution. I highly recommend dry favas that have already been presoaked and peeled.
Favas are a vetch, not a true bean. Allergies to beans do not necessarily mean an allergy to favas. My grandson, who used to get sick from the amount of soy lecithin in a chocolate bar or the bit of soybean oil in a handful of candy corn, was unable to eat any kind of peas, lentils or beans. Favas, though, he could gobble with impunity.
Note that there is a rare genetic enzyme deficiency (not a true allergy) that gives some people, especially of Middle Eastern or African descent, gastrointestinal distress when they eat favas.
2 cups dry presoaked favas
3 Tb. oil (See Oil in the Glossary)
1 onion, chopped
3 cloves garlic, minced
salt (See Salt in the Glossary)
(optional) chili powder (See Spices in the Glossary)
Boil the favas, with enough water to keep them covered, until they are soft. Drain into a bowl (i.e. retain the cooking liquid).
Meanwhile, fry the onion in the oil on medium heat until it just starts to brown. Add the garlic and cook for another minute or so, until the garlic is translucent. Add the onions to the favas and mash, adding cooking liquid in small amounts as needed, until you obtain the desired consistency. Add salt to taste and stir in a sprinkle of chili powder if you like.
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