| Guiso de Habas Tilcareño (Tilcareño Broad Beans Stew)• 2.20 pounds of shelled broad bean • 2 potatoes • oil • 2 roma tomatoes • 1 onion • 3 cloves of garlic • salt • pepper • mashed chili • fatless vegetable broth • 2 tablespoons of grated cheese • 1 green chili • chopped parsley Cook the broad beans in a saucepan with water. Peel the potatoes, cut them in dice and cook them al dente. In a casserole, heat the oil and fry the chopped tomatoes. Add the onions and chopped garlic. Add the broad beans, potatoes, broth, the chopped chili and season. Keep cooking until tender. Sprinkle cheese and parsley and serve.
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