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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes. | 2. Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside. | 3. In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin. | 4. Cook until the beans break down, stirring occasionally, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	2	cups		1023.0	174.87	78.36	4.59
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	1/2		chopped	32.0	7.472	0.88	0.08
kosher salt black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
saffron thread	1/4	teaspoon	crushed	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338

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