Haba is a Spanish language word meaning bean. Habas are a type of Mexican broad bean similar to fava beans. These meaty, strong flavored beans have been around for centuries and work well in salads, soups and hearty bean side dishes.
Fresh habas are available in early summer. Many thanks to Robin’s Ojai Valley Community Garden friend, Tony, for sharing his fresh-from-the-garden habas with us. I use them in this tasty salad recipe I call Ensalada de Habas.
2 cups fresh habas beans (shelled)
2 tablespoons white onion (chopped)
3/4 cup tomatoes (chopped fine)
2 tablespoons cilantro (chopped)
¼ teaspoon dried Mexican oregano
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 pickled jalapenos (remove seeds and cut into thin strips)
Salt to taste
Additional cilantro for garnish
Put beans in a saucepan and fill pan with enough water to cover by two inches. Bring to a boil. When the water begins to boil reduce heat to medium and cook for about 20 minutes or until beans are soft. Drain in a colander. Rinse beans with cold water for 2-3 minutes in the colander. This will help to stop the cooking process.
Mix beans with all other ingredients, cover and set aside to marinate for an hour or so. Sprinkle a little chopped cilantro on top and serve at room temperature.