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Habas tostadas
Fried dried broad beans
Habas tostadas: crunchy fried dried broad beans with salt, an Andean market snack
Paper cones of habas tostadas are sold by the scoop at markets from Huancayo to Puno, piled next to cancha and roasted peanuts, and they disappear by the handful at football matches, on long bus rides and with a cold drink in the evening. Dried broad beans are soaked, dried and fried until they crack open, turning golden and crisp outside with a slightly mealy, nutty centre. Most sellers leave the skins on, which gives them their bite. The beans need an overnight soak before you start, so plan a day ahead. The mistake to avoid is frying them still wet from the soak: the oil spits dangerously and the beans steam instead of crisping, so dry them thoroughly on a towel. Eat them on their own or put a bowl out with olives and pickled onions. Chef's tip: fry them twice, first at a lower heat to cook the centre, then hotter for the crunch, and salt them the moment they come out of the oil.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz dried broad beanswhole, skin on, soaked overnight in plenty of cold water
- 4 ¼ cups vegetable oilfor deep frying
- 1 tsp fine salt
- ½ tsp chilli powder (optional)optional
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Method
0/5 doneStep 1: Drain the soaked 14 oz dried broad beans and use a small knife to make a short slit in the skin at the dark end of each bean, so they don't burst in the oil.
Step 2: Spread the beans on a clean tea towel and pat them completely dry. Leave them uncovered for 10 minutes if you can; any water left will make the oil spit.
10 minStep 3: Heat 4 ¼ cups vegetable oil in a deep, heavy pan to 325°F, filling it no more than a third full. Fry the beans in two batches until they stop bubbling hard and start to turn pale gold, 6–8 minutes, then lift them out.
8 minStep 4: Raise the heat to 350°F and fry the beans again for 2–3 minutes, until deep golden and crisp when you bite one. Drain on paper towels.
3 minStep 5: Toss at once with 1 tsp fine salt and ½ tsp chilli powder if using. Let them cool; they crisp up further as they cool. Keep in an airtight jar for up to a week.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 15 g
- Carbs
- 33 g
- Fat
- 10 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does habas tostadas take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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