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
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.