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Side Dish
Latin American
4 - 6 servings
15 minutes
12 minutes
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 tomato, peeled, seeded and chopped
2 Jalapeno peppers, 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.
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