Recipe Manuscript

Caldo De Habas

Name: Caldo De Habas
Prep time: PTPT20M
Cook time: PTPT1H20M
Yield: 4
Cuisine: American
Ingredients: 250 grams dried broad beans (habas), peeled; 50 grams dried chickpeas (garbanzos); 2 tablespoons (30 grams) lard or unsalted butter (substitute: olive oil for vegetarian version); 1 teaspoon (5 grams) salt; 2 garlic cloves, finely chopped; 1 small onion (about 100 grams), finely chopped; 1 small sprig of fresh mint (yerbabuena); 1 pasilla chile, cut into strips; 1 tablespoon (15 ml) olive oil (for drizzling); Additional lard or oil for frying chile

"Broad Bean Soup"

1913

From the treasured pages of La Cocina en el Bolsillo No. 3

Written by Antonio Vanegas Arroyo

Early Modern Kitchen (1900 - 1930)American Beginner 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

Caldo De Habas

"Peladas en crudo y lavadas se echan las habas en agua suficiente a que no sea necesario echarle más después, porque esto las descompone, añadiéndoles unos pocos de garbanzos, manteca y sal, dejándolas hervir hasta que estén a medio cocer, que se les pondrá un poco de ajo, cebolla picada y una ramita de yerbabuena, dejándolas hervir hasta que se desbaraten. Al servirlas se les pone un poco de aceite de comer y unos pedazos de chile pasilla frito en manteca."

English Translation

"Peeled raw and washed, the broad beans are placed in enough water so that it won't be necessary to add more later, as this will spoil them. Add a few chickpeas, lard, and salt, letting them boil until they are half cooked. Then add a little garlic, chopped onion, and a sprig of mint, letting them boil until they fall apart. When serving, drizzle a little cooking oil on top and add some pieces of pasilla chile fried in lard."

Note on the Original Text

The recipe, written in early 20th-century Mexican Spanish, is concise and assumes a baseline of kitchen savvy. Direction is given in flowing sentences, with minimal measurement and few precise times. Instead, it focuses on sequence—adding aromatics when the beans are 'medio cocer' (half-cooked)—and relies on the cook’s senses: look, smell, and taste. Spelling is in accordance with period norms, and the description is practical rather than poetic: the essence lies in clear, instructive prose designed to empower the home cook, trusting them to interpret and adapt as needed.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 3 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 3 (1913)

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

Writer

Antonio Vanegas Arroyo

Era

1913

Publisher

Unknown

Background

A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Caldo de Habas hails from early 20th-century Mexico, as published in the series 'La Cocina en el Bolsillo' (No. 3, 1913) by Antonio Vanegas Arroyo. This book was part of a pocket-sized collection of practical recipes designed for everyday cooks, reflecting both rural and urban Mexican kitchens of its era. This hearty soup represents a frugal and nourishing meal, showcasing ingredients common in Mexican markets—beans, garbanzos, and local herbs—at a time when meat was a luxury and legumes were dietary staples. The use of lard and pasilla chile speaks to the flavors and fats available then, while yerbabuena reveals persistent indigenous influences in Mexican foodways.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1913, cooks would have prepared this recipe on a wood-fired stove or open hearth, using a large clay or metal pot for boiling the beans. Simple kitchen knives were employed to peel and chop vegetables, while a wooden spoon was standard for stirring. Earthenware bowls were customary for serving, and a heavy iron or clay pan was used to quickly fry the chile in lard. No refrigerators or food processors—everything was manual and required attention to the fire and timing as the beans simmered.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 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

9 ounces dried broad beans (habas), peeled
1 3/4 ounces dried chickpeas (garbanzos)
2 tablespoons (1 ounce) lard or unsalted butter (substitute: olive oil for vegetarian version)
1 teaspoon (0.18 ounces) salt
2 garlic cloves, finely chopped
1 small onion (about 3.5 ounces), finely chopped
1 small sprig of fresh mint (yerbabuena)
1 pasilla chile, cut into strips
1 tablespoon (0.5 fluid ounces) olive oil (for drizzling)
Additional lard or oil for frying chile

Instructions

To make Caldo de Habas as described in 1913, begin by peeling and washing 9 ounces of dried broad beans (habas).
Place them in a large pot with about 6 1/3 cups of cold water, enough to fully submerge the beans so you will not need to add water later.
Add approximately 1 3/4 ounces of dried chickpeas (garbanzos), 2 tablespoons (about 1 ounce) of lard or unsalted butter, and 1 teaspoon (0.18 ounces) of salt.
Bring the mixture to a gentle boil and cook until the beans are half-done, about 40 minutes.
Next, add 2 finely chopped garlic cloves, 1 small onion (approx.
3.5 ounces), chopped, and a small sprig of fresh mint (yerbabuena).
Continue to simmer until the beans soften and begin to break apart—about 30-40 more minutes.
When ready to serve, drizzle each bowl with 1 tablespoon (about 0.5 fluid ounces) of good-quality olive oil.
Garnish with a few strips of pasilla chile, quickly fried in a little lard or oil.

Estimated Calories

275 per serving

Cooking Estimates

Preparing and cooking Caldo de Habas takes some time, mostly for the beans to soften and absorb flavor. You will spend about 20 minutes preparing ingredients and about 80 minutes cooking everything together. Each serving has about 275 calories, and the recipe makes 4 servings.

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.