DISH RESEARCH · Main dish
Habas Pecktu
Also known as: Habas Pectu, Habas Piqtu
Cooked fava beans with yellow ají, onion, garlic and thick slices of cheese, with optional charque, rice and potatoes.
About Habas Pecktu
Habas pejtu is a fava-bean dish associated with the Cochabamba valleys. Milena Mayer de Garrett’s version combines cooked, peeled beans with yellow ají, onion, garlic and thick slices of cheese.
Cumin and pepper season the sauce, with parsley as a fresh finish. Optional cooked charque adds cured meat; rice and potatoes are optional accompaniments.
The beans form a soft base around pieces of cheese that melt slightly into the stew. The thick cheese slices remain part of its simple, layered presentation.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Habas Pecktu
Milena Mayer de Garrett’s Cochabamba-valley habas pejtu.
- Cooked peeled fresh fava beansBase
- OnionAromatic
- GarlicAromatic
- SaltSeasoning
- PepperSeasoningIngredient page not linked
- CuminSeasoning
- Yellow ajíSeasoning
- WaterCooking medium
- OilCooking medium
- CheeseProtein
- ParsleyFinish
- Cooked charqueProtein · OptionalIngredient page not linked
- Prepared riceAccompaniment · Optional
- Potatoes for servingAccompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Cooked peeled fresh fava beans: . Broader fava-bean candidate; the source prescribes already cooked fresh beans peeled of their second skin.
- Onion:
- Garlic:
- Salt:
- Pepper: . The source does not specify pepper colour or ground/whole form.
- Cumin: . Exact whole/ground form is not specified.
- Yellow ají: . The source uses yellow ají already well cooked with water and oil; exact cultivar and initial fresh/dried condition are unspecified.
- Water: . Explicit liquid used with the yellow ají; upstream bean cooking liquid is not supplied.
- Oil: . Explicitly used with the yellow ají; botanical identity is unspecified.
- Cheese: . Thick slices; cheese type and full formula are unspecified.
- Parsley:
- Cooked charque (optional): . Animal species, curing formula and upstream cooking medium are not specified.
- Prepared rice (optional): . Broader cooked-rice candidate; the accompaniment formula is not supplied.
- Potatoes for serving (optional): . Preparation and upstream formula of the serving potatoes are unspecified.
Origins & food traditions
Habas pejtu is associated with the Cochabamba valleys and western Bolivia. This version is attributed to Bolivian chef Milena Mayer de Garrett in Los Tiempos.
Countries
- Bolivia
- BoliviaCatalogue link pending review
Cuisines & regions
- Cochabamba Cuisine
- Cochabamba valley cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.