In Egypt, small, purple beans (a fava
variety) are a popular street food, frequently eaten in the
morning. This is my own version of the traditional Egyptian
preparation. It makes a complete breakfast on its own–and an
even heartier one when served with scrambled eggs and toast.
- Fresh fava beans are ideal for
this recipe, but you can also use dried or canned favas, or any
kind of broad bean or small, plump brown bean (pintos, habas,
etc.), dried or canned. If using dried beans, soak and cook them
ahead of time. If using canned, rinse and thoroughly drain them
ahead of time.
- Be sure to use a high-quality,
flavorful extra virgin olive oil as the seasoning.
You can use a less expensive "virgin" or "pure" olive oil for
1 tablespoon olive oil
1 cup minced onion
1 1/2 cups cooked fava beans, broad beans, or brown beans (can also
be a 15-ounce can, rinsed and drained)
2 to 3 teaspoons minced garlic
1/2 pound plum (Roma) tomatoes–about 3 medium-sized
3/4 teaspoon salt, or to taste
1 to 2 tablespoons fresh lemon juice
Extra virgin olive oil for the top
Coarsely chopped flat-leaf parsley (a handful)
Freshly ground black pepper
- Place a medium-sized sauté
pan over medium-high heat for about 2 minutes. Add 1 tablespoon
olive oil, wait another 30 seconds or so, then swirl to coat the
pan. Reduce the heat to medium, add the onion, and sautŽ for 5
to 8 minutes, or until it becomes very soft.
- Add the beans and the garlic, and stir gently, so you don't
break the beans. Lower the heat, cover, and cook for about 5 more
minutes. Meanwhile, prepare the tomatoes.
- Cut the tomatoes in half around the center; squeeze out and
discard the seeds. Chop the flesh into 1/2-inch pieces, and add it
to the beans. Stir, cover, and cook for about 5 minutes.
- Stir in the salt and lemon juice. Cook only a minute or two
longer, then dish into bowls. Drizzle each serving with a
high-quality extra virgin olive oil, and sprinkle with coarsely
chopped flat-leaf parsley. Serve hot, and pass a pepper mill.