Habas tostadas are a traditional snack from the Peruvian highlands, made with dried fava beans that are soaked and then toasted in a pan with a little oil and salt until crispy. It’s a simple, nutritious bite very popular in Huancavelica, Huánuco, and Cajamarca.
It’s quick and inexpensive to make, and it’s traditionally eaten as a snack after working the fields or as a side at family gatherings.
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Peruvian Habas Tostadas
- Prep Time: 4 hours (includes soaking)
- Cook Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Snack
- Cuisine: Peruvian
Description
Peruvian preparation featuring habas secas, adapted for a home kitchen with clear measurements.
Ingredients
- 500 g dried fava beans
- 2 tbsp vegetable oil
- Salt to taste
Preparation
- Soak the beans, leave them in water for several hours, then drain and dry them well with a towel.
- Toast, heat the oil in a pan and toast the beans over medium heat, stirring constantly, until golden and crispy.
- Season and serve, remove from heat, season with salt to taste, and let cool before serving.
Chef’s Tips
- Dry the beans well before toasting for extra crispiness.
- Stir the pan constantly for even toasting.
- Store them in an airtight jar to keep their crispy texture.
Traditional Variations
Some families add chile powder or lime after toasting for a spicy or tangy touch.
There are also versions that combine toasted fava beans with toasted corn kernels (cancha), a classic Andean snack mix.
How to Serve
Serve as a snack, on its own or alongside other Andean snacks, at family gatherings or after a day of fieldwork.
Recommended Pairings
- Toasted corn (cancha)
- Chicha de jora
- Fresh cheese
Did You Know?
Fava beans are rich in fiber, plant-based protein, and iron, making them a highly valued traditional snack in the Andean diet since pre-Hispanic times.
Frequently Asked Questions
They're dried fava beans roasted until crispy, a traditional Andean snack very popular in Peru and Bolivia, eaten on their own or as a side to other dishes.
Dried fava beans are roasted over medium heat, stirred constantly, until evenly browned and crunchy on the outside.
Yes, they're commonly seasoned with salt, and in some regions chile powder or lime is added for a spicy or tangy touch.
