| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried habas (yellow fava beans) |
| 1 |
md |
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.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”