| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked and peeled fava beans |
|
|
see recipe "fresh fava |
|
|
beans simmered in wine" |
| 2 |
T |
Safflower oil |
| 3 |
T |
Finely chopped white onion |
| 1 |
|
Clove garlic, peeled and |
|
|
finely chopped |
| 10 |
oz |
about 2 small tomatoes |
|
|
unpeeled and finely |
|
|
chopped |
| 2 |
|
Fresh mint sprigs |
|
|
Sea salt to taste |
| 4 |
|
Eggs, lightly beaten with a |
|
|
little sea salt |
INSTRUCTIONS
Diana Kennedy, The Art of Mexican Cooking. This is very good with
pickled chiles largos (canned) although any pickled chile will do if
you cannot find them locally. Split the beans into halves and set
aside. Heat the oil in a frying pan, add the onion and garlic, and fry
without browning for about 1 minute. Add the tomatoes and cook over
fairly high heat, stirring and scraping the bottom of the pan, until
the mixture resembles a textured sauce .... about 6 minutes. Stir in
the beans and mint and add salt to taste. When the beans have heated
through and the mixture is bubbling, stir in the eggs and continue
stirring and scraping the bottom of the pan until they are set and the
mixture is moist but not juicy. [email protected] (PAT GOLD)
REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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