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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell the fava beans and measure out 2 cups.Wash ,peel and slice carrots. | 2. Bring a medium sized pot of water to boil along with the epazote.When boiling add fava beans,cook 6 minutes.Ass the carrots(do not remove favas) and continue boiling 2 more minute.Drain and discard epazote. | 3. Chill the fava beans in the refrigerator for one hour(this is to firm the fava beans so as to facilitate peeling). | 4. Meanwhile wash, and dice remaining ingredients.Mix in a meedium sized bowl.Set aside. | 5. After an hour has passed,take out the beans and peel off the skins very carefully so as to not break the beans too much.Add beans and carrots to remaining ingredients.Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	2	cups	shelled	1023.0	174.87	78.36	4.59
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
epazote	2	sprigs		1.28	0.2976	0.0132	0.0208
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
jalapeno	2		chopped	3.2625	0.7312	0.1024	0.0416
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.