- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Steven Raichlen
Ingredients
- 8 cups Water
- 2 cups Fava Beans shucked
- 2 sprigs Dried Epazote (optional)
- 4 Organic Carrots sliced 1/4 inch thick
- 1 teaspoon Salt
- 1 Organic Tomatoes peeled seeded and chopped
- 2 Jalapeno Chile seeded and finely chopped (wear plastic gloves when handling)
- 1/4 cup Cilantro chopped
- 1 clove Organic Garlic minced
- 3 tablespoons Lime Juice
- 1/4 teaspoon Fresh Ground Black Pepper
Directions
Bring the water to a boil in a large pot over high heat. Add the beans and epazote (if using). Cook for 6 minutes. Add the carrots and ½ teaspoon of salt. Cook for 2 minutes, or until the beans and carrots are just tender. Drain, rinse with cold water, and drain well. Pull the skins off the beans.
Transfer the beans and carrots to a medium serving bowl. Stir in the tomatoes, jalapeno peppers, cilantro, garlic, lime juice and black pepper. Toss to mix. Season with remaining salt, if desired.
