| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried habas, yellow fava |
|
|
beans |
| 1 |
|
Onion, diced |
| 2 |
|
Plum tomatoes, diced |
| 1/4 |
c |
Cilantro, chopped |
|
|
Salt, to taste |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:28 EST From: YQYM81A@prodigy.com (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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST
SERVER From the MasterCook recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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