Recipe Manuscript

Habas Verdes

Name: Habas Verdes
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 4
Cuisine: American
Ingredients: 500 g young fava beans (or substitute with tender broad beans if unavailable); 15 g lard or unsalted butter (1 tablespoon); 5 g salt (1 teaspoon), or to taste; 500 g tomatoes (for fresh tomato sauce, if desired); 250 g pork meat (optional, for richer variations); 100 g pork cracklings (chicharrón, optional); 250 g beef (optional, for other variations); 100 g fresh peas (chícharos, optional, for stew); 100 g green beans (ejotes, optional, for stew); 1 medium onion, cooked (for salad variation); 20 ml extra virgin olive oil (for salad); 15 ml vinegar (for salad); 50 g green olives (for salad); 20 g pickled chilies (for salad, or substitute with pickled jalapeños); 30 g grated cheese (queso rallado, hard cheese like Cotija or Parmesan); 2 g dried oregano

"Green Fava Beans"

1913

From the treasured pages of La Cosina en el Bolsillo No. 4

Written by Antonio Vanegas Arroyo; José Guadalupe Posada

Early Modern Kitchen (1900 - 1930)American Beginner Intermediate Lunch Dinner

Original Recipe • 1913

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Habas Verdes

"Se escojen las habas que estén un poco tiernas, se descabezan y se ponen a cocer con una poca de manteca y sal suficiente. Se disponen de varios modos, a saber: en caldillo de gitomate con carne de puerco, en tomate con chicharrón y carne de puerco, en los mismos caldillos con carne de ternera, en mole de ternera con chícharos y ejotes o bien como ensalada, con cebollas cocidas, aceite, vinagre, aceitunas, chilitos curados, queso rayado y un poco de orégano despolvoreado."

English Translation

"Select the fava beans that are a bit tender, remove the ends, and cook them with a little lard and enough salt. They can be prepared in various ways, such as: in a tomato broth with pork, in tomato with pork cracklings and pork, in the same broths with beef, in beef mole with peas and green beans, or as a salad with boiled onions, oil, vinegar, olives, pickled chilies, grated cheese, and a sprinkle of oregano."

Note on the Original Text

Early 20th-century Mexican recipe writing, like this, omitted quantities and precise timings, relying on the cook's experience and intuition. The casual spelling ('gitomate' for 'jitomate') reflects regional and historic language shifts—'jitomate' is still common today for red tomatoes in Mexico. Recipes often provided general guidelines and variations rather than exact formulations, emphasizing flexibility and improvisation. This playful, open approach encouraged home cooks to adapt recipes to whatever was fresh or on hand—the hallmark of great traditional Mexican cuisine.

Modern Kitchen Interpretation

Recipe's Origin

La Cosina en el Bolsillo No. 4 - Click to view recipe in book

Title

La Cosina en el Bolsillo No. 4 (1913)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo; José Guadalupe Posada

Era

1913

Publisher

Unknown

Background

Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'La Cosina en el Bolsillo No. 4,' published in 1913 by Antonio Vanegas Arroyo with illustrations by José Guadalupe Posada. The booklet is part of a charming series designed to put practical, affordable Mexican recipes into the hands of everyday home cooks at a time when urbanization and modernity were changing Mexican food culture. The recipes reflect a homey, economical approach to cooking, using simple, locally available ingredients like fava beans and pork, demonstrating the flexible, resourceful spirit of early 20th-century Mexican cooks. The various serving suggestions also hint at a playful, communal table, where the same ingredient could turn up in many forms throughout the week.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1913, cooks would prepare this dish over a wood or charcoal stove, using a clay or copper pot to simmer the beans. Beans were often deshelled and cleaned by hand, and a sturdy kitchen knife would be used for chopping. Sauces were pounded in a stone mortar (molcajete), while salads were mixed in large, shallow earthenware bowls. Grated cheese would be made using a hand grater. Simple spoons and ladles, along with woven baskets for rinsing and draining the beans, rounded out the essential kitchen toolkit.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb young fava beans (or substitute with tender broad beans if unavailable)
½ oz lard or unsalted butter (1 tablespoon)
0.18 oz salt (1 teaspoon), or to taste
1 lb 2 oz tomatoes (for fresh tomato sauce, if desired)
9 oz pork meat (optional, for richer variations)
3.5 oz pork cracklings (chicharrón, optional)
9 oz beef (optional, for other variations)
3.5 oz fresh peas (chícharos, optional, for stew)
3.5 oz green beans (ejotes, optional, for stew)
1 medium onion, cooked (for salad variation)
0.68 fl oz extra virgin olive oil (for salad)
0.5 fl oz vinegar (for salad)
1.8 oz green olives (for salad)
0.7 oz pickled chilies (for salad, or substitute with pickled jalapeños)
1 oz grated cheese (queso rallado, hard cheese like Cotija or Parmesan)
0.07 oz dried oregano

Instructions

Begin by selecting young, tender fava beans (habas verdes), about 1 pound (16 ounces).
Remove the tough tops and ends, then rinse well.
In a saucepan, add the fava beans with one tablespoon (½ ounce) of lard or unsalted butter and season with salt to taste (about 1 teaspoon/0.18 ounce).
Cover with water, bring to a low boil, and simmer until they are just soft and still hold their shape (about 15–20 minutes).
Once cooked, the beans serve as a versatile base.
Traditionally, they're enjoyed in one of several ways: simmered in a fresh tomato sauce with pork, or in a chunky tomato sauce with crispy pork cracklings (chicharrón) and pork meat.
Altrnatively, use beef in place of pork for the sauce, or prepare a beef stwe with fava beans, fresh peas (chícharos), and green beans (ejotes).
A delightful, lighter option is to make a salad: combine the cooked fava beans with boiled onions, a splash of olive oil and vinegar, toss in green olives, pickled chili peppers, grated cheese (queso rallado), and a light dusting of dried oregano.
Serve warm or at room temperature.

Estimated Calories

170 per serving

Cooking Estimates

It usually takes about 10 minutes to prepare the fava beans and other ingredients, plus 15–20 minutes to cook them until soft. Each serving contains about 170 calories, based on a simple preparation for 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.