Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 oz) of fava beans (or freshly cooked equivalent) |
| 1 large | Choppped onion |
| 1 large | Diced tomato |
| 1 teaspoon | Cumin |
| ¼ cup | Parsley |
| 2 \N | Lemons ; juice of |
| \N \N | Salt; pepper, chili pepper to taste |
Hello! Here's a recipe for those fava beans. It's commonly eaten for breakfast in Egypt.
Boil the beans. Add the other ingredients. Bring to a boil again, reduce the heat, and cook for 5 minutes. Voila! I pulled this recipe from some other web site. ( I don't remember which one.) Posted to fatfree digest V97 #197 by Rachel Webb <rwebb@...> on Aug 31, 1997