Instructions: Week before Easter in Guanajuato, Mexico:

Cook habas according to your favorite method for dry beans. When they are done, you can add the tomatoes and onions and salt and simmer until onions are softened, then add cilantro.

Or you can saute tomatoes and onions in a little oil until liquid is reduced, then add habas and re-fry, mashing some of the beans with the back of a spoon until most liquid is absorbed. Then stir in cilantro.

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