Fava beans with milk and egg yolks (habas con leche y yemas) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Servings: Serves 4
Spain Servings: Serves 4Fava Beans with Milk and Egg Yolks, or ‘Habas Con Leche y Yemas,’ is a comforting Spanish stew. This dish showcases the robustness of fava beans, subtly sweetened by milk and enhanced with the richness of egg yolks for a smooth texture. It’s a rustic recipe, deeply rooted in Spanish culinary traditions, capturing the essence of hearty homemade meals.
Ingredients
- fava beans – 2 cups / 320 g
- whole milk – 2 cups / 480 ml
- egg yolks – 3 large
- olive oil – 2 tbsp / 30 ml
- onion – 1 medium, diced
- garlic – 3 cloves, minced
- salt – 1 tsp / 6 g
- black pepper – 1/2 tsp / 2.5 g
- nutmeg – 1/4 tsp / 1 g
- parsley – 2 tbsp, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and garlic, sauté until soft and translucent, about 5 minutes.
- Stir in the fava beans, whole milk, salt, black pepper, and nutmeg. Bring the mixture to a simmer.
- Reduce the heat and cook until the fava beans are tender, approximately 20-25 minutes.
- Gently whisk the egg yolks in a separate bowl. Gradually add a ladle of the hot stew liquid into the yolks, whisking constantly to temper.
- Slowly stir the tempered yolks back into the stew, ensuring it doesn’t boil, until the soup thickens slightly.
- Serve hot, garnished with chopped parsley.
Substitutions
- fava beans -> lima beans
- whole milk -> almond milk
- olive oil -> butter
Enhancements in the Next Evolution
- Add a pinch of saffron for color and depth of flavor.
- Include diced carrots for additional sweetness and texture.
- Finish with freshly grated Parmesan for added richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
