One Egyptian breakfast bowl of slowly simmered dried fava beans, partly mashed and dressed with lemon, cumin, garlic and olive oil.
0.5 cupFava Beans (Dry)
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2 gGarlic
3 gParsley
3.75 cupsWater
1 tbspLemon Juice
0.5 gCumin
1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Inspect and rinse the dry fava beans. Cover with 300 ml of the water in a bowl and refrigerate for 8-12 hours. Drain and discard the soaking water, rinse the beans, then put them in a very small heavy saucepan with 400 ml fresh water. Keep the remaining 200 ml water for topping up.
Bring to a boil, then lower to a gentle simmer, cover and cook for 120-150 minutes until the beans and their skins are very soft. Check occasionally and add the reserved water in small amounts as needed to keep the beans just covered. Do not let the pan boil dry.
Uncover and simmer for 5-10 minutes if needed so only a little thick cooking liquid remains. Mash roughly one third of the beans against the pan and stir back into the rest. Crush all the garlic and stir it in with all the cumin, lemon juice and olive oil. Add salt and pepper to taste.
Finely chop all the parsley and stir it through. Serve all the warm beans and thickened liquid in one bowl as one breakfast portion. Bread, boiled eggs and other toppings are not included.