The porrilla de habas, a very Malaga dish and typical of the Lent season in Casabermeja. In addition, it was the winning dish of the I Popular Spring and Lent Contest of Casabermeja. Ángeles Ballesta shows us how to make this exquisite delicacy.

The first step to make this dish is to soak the bread crumbs. Once we have it, we put the crumb with water, the beans, almonds, garlic, salt and ¾ of the oil into a grinder glass.

We crush it and add the rest of the oil little by little, until it is finished and everything is mixed very well.

To get a softer texture, we can strain it using a large strainer and the serving saucepan. If we see that it is too thick, we add a little more water.

Finally, we decorate the plate with the leftover beans, ham, and a splash of oil.