15 Min
DF
GF
NF
Guajes with Eggs
Native to central and Southern Mexico, guajes (pronounced wahes) are the tangy edible flat green legume inside long slender pods. I have spotted them at the Airline farmer’s market from time to time but last weekend, I saw them at the Urban Harvest Market. Often referred to as wild tamarind, they are the size of a tiny lima bean and can be eaten raw or cooked into a stew. The pods and the tiny beans sometimes have a reddish tinge, but they taste the same. Here is a simple preparation of these interesting, delicious beans with eggs.
Native to central and Southern Mexico, guajes (pronounced wahes) are the tangy edible flat green legume inside long slender pods. I have spotted them at the Airline farmer’s market from time to time but last weekend, I saw them at the Urban Harvest Market. Often referred to as wild tamarind, they are the size of a tiny lima bean and can be eaten raw or cooked into a stew. The pods and the tiny beans sometimes have a reddish tinge, but they taste the same. Here is a simple preparation of these interesting, delicious beans with eggs.
15 Minutes
4
Notes & Variations
- You could add some cheese and chopped serrano peppers to the scramble and serve them with tortillas.
- The guajes add a bright bite to guacamole or any kind of green salsa.
Notes & Variations
- You could add some cheese and chopped serrano peppers to the scramble and serve them with tortillas.
- The guajes add a bright bite to guacamole or any kind of green salsa.
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