The fava negra parada is a traditional Mallorcan recipe closely linked to winter cuisine and the most humble and comforting spoon dishes. Made with dried black beans and seasonal vegetables, it is a nutritious, tasty dish deeply rooted in the popular gastronomy of Mallorca. This vegetarian version maintains all the essence of the traditional recipe, highlighting the intense taste and creamy texture of the Mallorcan black bean.
🫘 Local variety: Mallorcan black beans.
📅 Sowing time: autumn.
⏳ Approximate harvest: spring.
🛍️ In our store you can buy Mallorcan black bean seeds.
The night before, soak the black beans in plenty of water.
To prepare this recipe we can use:
The next day, strain the beans and place them in a pot with approximately 1 liter of cold water.
While the water starts to boil, prepare the vegetables:
When we have all the vegetables prepared, we add them to the pot with the beans and add salt.
Let the mixture boil for approximately 1 hour, or until the beans are very tender.
A few minutes before turning off the heat, add the herba-sana leaves.
We check the salt level, add a good drizzle of virgin olive oil and grind everything until we obtain a creamy texture.
We serve the fava hot.
Traditionally, this recipe was also prepared with pork. Another way to cook it is without crushing it, stirring continuously so that the beans break up and do not stick to the bottom of the pot.
Recipe source: Maria Antonia Sureda – Crazy about the kitchen (Saint Mary of the Way).
This preparation combines seasonal vegetables with chulla, raisins and fennel, creating a tasty, balanced frit that is deeply rooted in popular Mallorcan cuisine.
Dry soups drunken cabbage They are one of the most representative dishes of traditional Mallorcan cuisine.
