Yield: 6 Servings
|1 pounds||Dried habas (yellow fava beans)|
|1 medium||Onion; diced|
|2 \N||Plum tomatoes; diced|
|¼ cup||Cilantro; chopped|
|\N \N||Salt; to taste|
Date: Fri, 15 Mar 1996 21:59:28 EST From: YQYM81A@... (MS KIMBERLY J MENDOZA) Per the request of Kathy Meade, here are a few traditional recipes for the week before Easter in Guanajuato, Mexico: Recipe By : Martha Mendoza
Cook habas according to your favorite method for dry beans. When they are done, you can add the tomatoes and onions and salt and simmer until onions are softened, then add cilantro.
Or you can saute tomatoes and onions in a little oil until liquid is reduced, then add habas and re-fry, mashing some of the beans with the back of a spoon until most liquid is absorbed. Then stir in cilantro.
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