Ingredients (use vegan versions):

• 1 can of cooked fava beans (broad beans)
• 1 small chopped tomato
• 1 jalapeno pepper seeded and diced small
• salt , pepper, cumin
• fresh lemon juice
• corn oil

Directions:

This is the authentic Egyptian beans
they love to eat for breakfast. This
really holds you over. Mostly drain
one can of fava beans into skillet.
With potato masher or bottom of the can
mash most of the beans. Not too much
leave it lumpy. Pour about 1/8th cup of
corn or olive oil. More or less
depending on your taste. Add tomato and
jalapeno and pepper. Most don’t need
salt because they are salted in the
can.

Cook over med/high heat till bubbling
keep stirring and add more oil
if you need it. Cook till peppers are
soft maybe 10 minutes or so. Add cumin
to taste the last minute or two of
cooking. I usually use about 2 or 3
tablespoons. Stir well and remove from
heat.

Add fresh squeezed lemon juice and serve
with vegan pita bread and tahini if you like.
This is really great for breakfast or anytime.

Serves: 2

Preparation time: 15 min.

Tags: Breakfast, Corn, Tomato, Vegan