Breakfast
Colada de haba
Une colada traditionnelle préparée avec des fèves cuites et réduites en purée, diluées dans du lait et parfumées à la cannelle. Elle est appréciée dans les Andes équatoriennes pour sa texture épaisse et réconfortante.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
277 kcal per serving
- Protein
- 13.5 g
- Carbohydrates
- 34.7 g
- Fat
- 9 g
- of which saturated fat
- 5.7 g
- Fiber
- 1.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Soak the shelled dry fava beans overnight in cold water.
- Drain them, then cook them for 30 to 40 minutes in fresh water with the cinnamon stick and cloves, until they mash easily.
- Remove the cinnamon and cloves, then blend the beans with a little of their cooking water until you get a smooth purée.
- Return the purée to a saucepan with the milk, sugar and salt.
- Simmer gently for 10 minutes, stirring often so the milk doesn't stick.
- Serve hot, sprinkled with cinnamon.
Variations and tips
Creamier version. Add 50 g of rolled oats with the milk for a smoother, velvety texture.
More ideas
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Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Original Ecomely recipe.